scholarly journals Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Jarosław Korus ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Shear Thinning ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Physical Chemical ◽  
Pasting Characteristics ◽  
Wheat Starches ◽  
Starch Gels

The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6 g/100 g of amylose and from 45.9 to 50.6 mg/100 g of phosphorus. Ranges of characteristic gelatinization temperatures, TO, TP, and TE, were 55.7–58.5°C, 61.1–62.6°C, and 67.4–68.2°C, respectively, while gelatinization enthalpy ranged from 8.87 to 9.96 J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity (ηmax) and viscosity after cooling (η50) determined for the starch pastes were in the range of 82.3–100.7 B.U. and 149.3–172.7 B.U., respectively. The starch pastes demonstrated non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features (G′>G′′). The starches exhibited different tendency to retrogradation, with its degree (R=ΔHR/ΔHG) in the range of 21.1–37.4%.

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

scholarly journals The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)

2013 ◽  
Vol 49 (3) ◽  
pp. 453-464 ◽  
Author(s):  
Beatriz Valcárcel-Yamani ◽  
Gerby Giovanna Rondán-Sanabria ◽  
Flavio Finardi-Filho
Keyword(s):  
High Stability ◽  
Functional Characterization ◽  
Starch Granules ◽  
Oxalis Tuberosa ◽  
Physical Chemical ◽  
Ullucus Tuberosus ◽  
Starch Gels ◽  
Tropaeolum Tuberosum ◽  
Freezing Storage

The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.

Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

2004 ◽  
Vol 10 (2) ◽  
pp. 125-131 ◽  
Author(s):  
L. Juszczak ◽  
M. Witczak ◽  
T. Fortuna ◽  
A. Banachowicz
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Viscoelastic Properties ◽  
Guar Gum ◽  
Shear Stresses ◽  
Flow Curves ◽  
Arabic Gum ◽  
Pasting Characteristics ◽  
Mechanical Spectra ◽  
The One

The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.

Preparation and Characterization of Alginate Electrospun Nanofibers

2014 ◽  
Vol 1685 ◽  
Author(s):  
Tae H. Oh ◽  
Young H. Seo ◽  
Jin W. Cha ◽  
Young M. Im ◽  
Jun S. Hwang ◽  
...  
Keyword(s):  
Optimum Condition ◽  
Polyvinyl Alcohol ◽  
Rheological Properties ◽  
Polymer Blend ◽  
Shear Viscosity ◽  
Viscoelastic Properties ◽  
Electrospun Nanofibers ◽  
Blend Ratio ◽  
Property Change

ABSTRACTTo modify the rigid structure of alginate, polyvinyl alcohol was mixed. Rheological properties and viscoelastic properties of the polymer blend solution were investigated. Complex and shear viscosity and tangent delta of the solution were obtained to find optimum condition of spinning dope. Effect of blend ratio on morphology and property change was investigated.

Evaluation of Molecular Markers Specific for 1BL∙1RS Translocation and Characterization of 1RS Chromosome in Wheat Varieties from Different Origins

2009 ◽  
Vol 35 (11) ◽  
pp. 2107-2115 ◽  
Author(s):  
Huai-Jun TANG ◽  
Gui-Hong YIN ◽  
Xian-Chun XIA ◽  
Jian-Jun FENG ◽  
Yan-Ying QU ◽  
...  
Keyword(s):  
Molecular Markers ◽  
Wheat Varieties ◽  
Different Origins

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

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