Rheological characterization of wheat flour as modified by adding barley glucagel (a β-glucan isolate) under thermo-mechanical stress using Mixolab

2020 ◽  
Author(s):  
Hardeep Singh Gujral ◽  
Bharati Sharma ◽  
Kulwant Singh
Keyword(s):  
Mechanical Stress ◽  
Wheat Flour ◽  
Rheological Characterization

scholarly journals Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2750
Author(s):  
Habiba Khatun ◽  
Mik Van Der Borght ◽  
Mohammad Akhtaruzzaman ◽  
Johan Claes
Keyword(s):  
Wheat Flour ◽  
Uniaxial Extension ◽  
Textural Properties ◽  
Acheta Domesticus ◽  
Rheological Characterization ◽  
Freeze Dried ◽  
The Impact ◽  
Improve Food Security ◽  
Different Levels

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

Experimental and conceptual problems in the rheological characterization of wheat flour doughs

1998 ◽  
Vol 37 (6) ◽  
pp. 556-565 ◽  
Author(s):  
Edward B. Bagley ◽  
Frederick R. Dintzis ◽  
S. Chakrabarti
Keyword(s):  
Wheat Flour ◽  
Rheological Characterization ◽  
Conceptual Problems

scholarly journals Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

2020 ◽  
Vol 57 (8) ◽  
pp. 2960-2966
Author(s):  
Sonal Patil ◽  
Sachin K. Sonawane ◽  
Manoj Mali ◽  
S. T. Mhaske ◽  
Shalini S. Arya
Keyword(s):  
Wheat Flour ◽  
Gluten Free ◽  
Rheological Characterization

Physicochemical and Rheological Characterization of Wheat Flour Dough

2005 ◽  
Vol 82 (2) ◽  
pp. 173-181 ◽  
Author(s):  
M. C. Puppo ◽  
A. Calvelo ◽  
M. C. Añón
Keyword(s):  
Wheat Flour ◽  
Rheological Characterization ◽  
Flour Dough ◽  
Wheat Flour Dough

Rheological characterization of tack and viscoelasticity of compositions of crepe coating used in the Yankee dryer

TAPPI Journal ◽  
2019 ◽  
Vol 18 (11) ◽  
pp. 641-649
Author(s):  
JOSHUA OMAMBALA ◽  
CARL MCINTYRE
Keyword(s):  
Normal Force ◽  
Weight Ratio ◽  
Good Combination ◽  
Rheological Characterization ◽  
Nonlinear Viscoelastic ◽  
Coating Composition ◽  
Linear And Nonlinear ◽  
Work Done ◽  
Tissue Production

The vast majority of tissue production uses creping to achieve the required set of properties on the base sheet. The Yankee coating helps to develop the desired crepe that in turn determines properties such as bulk and softness. The adhesion of the sheet to the Yankee surface is a very important characteristic to consider in achieving the desired crepe. The coating mix usually consists of the adhesive, modifier, and release. A good combination of these components is essential to achieving the desired properties of the tissue or towel, which often are determined by trials on the machine that can be time consuming and lead to costly rejects. In this paper, five compositions of an industrial Yankee coating adhesive, modifier, and release were examined rheologically. The weight ratio of the adhesive was kept constant at 30% in all five compositions and the modifier and release ratios were varied. The normal force and work done by the different compositions have been shown at various temperatures simulating that of the Yankee surface, and the oscillatory test was carried out to explain the linear and nonlinear viscoelastic characteristic of the optimal coating composition.

CHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF A VEGETABLE-BASED EMULSION

2019 ◽  
Author(s):  
Luiz Eduardo Rodrigues Vieira ◽  
Leonardo Rosa Ribeiro da Silva ◽  
Felipe Chagas Rodrigues de Souza ◽  
Wisley Sales ◽  
Álisson Rocha Machado
Keyword(s):  
Rheological Characterization

RHEOLOGICAL CHARACTERIZATION OF PERUVIAN COPPER ORE SLURRIES

2020 ◽  
Author(s):  
Joel López Bonilla ◽  
Cesar Celis ◽  
Danmer Maza
Keyword(s):  
Rheological Characterization ◽  
Copper Ore

scholarly journals Toward Physicochemical and Rheological Characterization of Different Injectable Hyaluronic Acid Dermal Fillers Cross-Linked with Polyethylene Glycol Diglycidyl Ether

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 948
Author(s):  
Nicola Zerbinati ◽  
Sabrina Sommatis ◽  
Cristina Maccario ◽  
Maria Chiara Capillo ◽  
Giulia Grimaldi ◽  
...  
Keyword(s):  
Hyaluronic Acid ◽  
Polyethylene Glycol ◽  
Biological Activities ◽  
Diglycidyl Ether ◽  
Dermal Filler ◽  
Cross Linking ◽  
Matrix Structure ◽  
Dermal Fillers ◽  
Rheological Characterization

(1) Background: Injectable hyaluronic acid (HA) dermal fillers are used to restore volume, hydration and skin tone in aesthetic medicine. HA fillers differ from each other due to their cross-linking technologies, with the aim to increase mechanical and biological activities. One of the most recent and promising cross-linkers is polyethylene glycol diglycidyl ether (PEGDE), used by the company Matex Lab S.p.A., (Brindisi, Italy) to create the HA dermal filler PEGDE family. Over the last few years, several studies have been performed to investigate the biocompatibility and biodegradability of these formulations, but little information is available regarding their matrix structure, rheological and physicochemical properties related to their cross-linking technologies, the HA content or the degree of cross-linking. (2) Methods: Seven different injectable HA hydrogels were subjected to optical microscopic examination, cohesivity evaluation and rheological characterization in order to investigate their behavior. (3) Results: The analyzed cross-linked dermal fillers showed a fibrous “spiderweb-like” matrix structure, with each medical device presenting different and peculiar rheological features. Except for HA non cross-linked hydrogel 18 mg/mL, all showed an elastic and cohesive profile. (4) Conclusions: The comparative analysis with other literature works makes a preliminary characterization of these injectable medical devices possible.

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