Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6352
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dc.contributor.authorYazar, Gamze-
dc.contributor.authorÇağlar Duvarcı, Özlem-
dc.contributor.authorTavman, Şebnem-
dc.contributor.authorKokini, Jozef L.-
dc.date.accessioned2017-10-13T12:46:21Z-
dc.date.available2017-10-13T12:46:21Z-
dc.date.issued2017-03-
dc.identifier.citationYazar, G., Duvarcı, Ö., Tavman, Ş., and Kokini, J. L. (2017). Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science, 74, 28-36. doi:10.1016/j.jcs.2017.01.008en_US
dc.identifier.issn0733-5210-
dc.identifier.issn1095-9963-
dc.identifier.urihttp://doi.org/10.1016/j.jcs.2017.01.008-
dc.identifier.urihttp://hdl.handle.net/11147/6352-
dc.description.abstractPredicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow experiments and baking tests were conducted on rice, buckwheat, quinoa, and soy flour doughs to understand if there is any correlation between the non-linear rheological properties and loaf volume. The challenging water absorption capacities were determined by matching the η* vs. frequency data of the gluten free flours with that of the soft wheat flour dough with moisture content at 500 BU. 110%, 90%, 85%, and 160% water levels were found as optimal for rice, buckwheat, quinoa, and soy flour, respectively. The comparison of elastic Lissajous-Bowditch curves showed that the stronger non-linearities were seen at low frequencies and the wider the loop, the weaker the structure and the more structural breakdown with an order of soft wheat, soy, buckwheat, quinoa and rice flour doughs. Secondary loops have been observed in viscous Lissajous-Bowditch curves which are related to the strong non-linearities in elastic stress. The distributions of elastic and viscous LAOS parameters showed that soy dough has the closest rheological performance to wheat dough among other dough samples, which has the highest protein content. GL ′ and GM ′ values at 10 rad/s and 200% strain showed the best correlation among all LAOS parameters with the loaf volume. The strain stiffening/softening property e3/e1 complemented the mechanistic explanations which were offered using GL ′ and GM ′ values.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLarge Amplitude Oscillatory Shearen_US
dc.subjectLissajous-Bowditch curvesen_US
dc.subjectLoaf volumeen_US
dc.subjectWater absorptionen_US
dc.subjectGluten-free doughen_US
dc.titleNon-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread propertiesen_US
dc.typeArticleen_US
dc.authoridTR115874en_US
dc.institutionauthorÇağlar Duvarcı, Özlem-
dc.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.identifier.volume74en_US
dc.identifier.startpage28en_US
dc.identifier.endpage36en_US
dc.identifier.wosWOS:000399267000005en_US
dc.identifier.scopus2-s2.0-85010672473en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jcs.2017.01.008-
dc.relation.doi10.1016/j.jcs.2017.01.008en_US
dc.coverage.doi10.1016/j.jcs.2017.01.008en_US
dc.identifier.scopusqualityQ1-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.openairetypeArticle-
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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