Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5800
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dc.contributor.authorYazar, Gamze-
dc.contributor.authorDuvarcı, Özlem-
dc.contributor.authorTavman, Şebnem-
dc.contributor.authorKokini, Jozef L.-
dc.date.accessioned2017-06-28T13:41:38Z-
dc.date.available2017-06-28T13:41:38Z-
dc.date.issued2016-
dc.identifier.citationYazar, G., Duvarcı, Ö., Tavman, Ş., and Kokini, J.L.(2016). Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing. Applied Rheology, 26(5). doi:10.3933/ApplRheol-26-52508en_US
dc.identifier.issn1430-6395-
dc.identifier.issn1617-8106-
dc.identifier.urihttp://doi.org/10.3933/ApplRheol-26-52508-
dc.identifier.urihttp://hdl.handle.net/11147/5800-
dc.description.abstractDuring mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing. It is possible to fundamentally explain the role of molecular changes in more detail using large amplitude oscillatory measurements (LAOS) in the non-linear region. Therefore, the purpose of this study is to understand the effect of mixing on the non-linear fundamental rheological behavior of soft wheat flour dough using LAOS. Dough samples were obtained at 4 different phases of the Farinograph mixing and LAOS tests were done on each of them. LAOS tets give in depth intracycle understanding of rheology. All samples showed strain stiffening S and shear thinning T behavior at large strains previously not known in the cereal rheology community. Increasing mixing time (phase 1 to phase 4) and decreasing frequency resulted in retardation in the break of strain stiffening as strain increases. The strain stiffening behavior started to decrease for the dough samples at the 3rd and the 4th phases of mixing. LAOS data enabled us to describe the non-linear rheological changes occurring both in the viscous part largely attributed to the starch matrix and elastic part largely attributed to the gluten network components of the soft wheat flour dough under large deformations.en_US
dc.description.sponsorshipUSDA Hatch funds; William R. Scholle Foundation; Scientific and Technological Research Council of Turkey (TUBITAK)en_US
dc.language.isoenen_US
dc.publisherKerschensteiner Verlag GmbHen_US
dc.relation.ispartofApplied Rheologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFarinograph mixingen_US
dc.subjectLAOSen_US
dc.subjectNon-linear rheological propertiesen_US
dc.subjectSoft wheat flour doughen_US
dc.titleNon-linear rheological properties of soft wheat flour dough at different stages of farinograph mixingen_US
dc.typeArticleen_US
dc.authoridTR115874en_US
dc.institutionauthorDuvarcı, Özlem-
dc.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.identifier.volume26en_US
dc.identifier.issue5en_US
dc.identifier.wosWOS:000386873100001en_US
dc.identifier.scopus2-s2.0-84996758784en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3933/ApplRheol-26-52508-
dc.relation.doi10.3933/ApplRheol-26-52508en_US
dc.coverage.doi10.3933/ApplRheol-26-52508en_US
dc.identifier.scopusqualityQ3-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairetypeArticle-
item.languageiso639-1en-
crisitem.author.dept03.02. Department of Chemical Engineering-
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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