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Advancing the Investigation of Viscoelastic Properties of Gluten and Dough
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Advancing the Investigation of Viscoelastic Properties of Gluten and Dough

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (10 November 2020) | Viewed by 5719

Special Issue Editor

Prof. Dr. Patricia Rayas-Duarte

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Guest Editor
Rayas-Duarte, P (reprint author), Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, 123 FAPC, Stillwater, OK 74078 USA.
Interests: viscoelastic properties of dough, gluten, and bread; breadmaking quality; gluten proteins

Special Issue Information

Dear Colleagues,

The quest for methods to investigate the viscoelastic properties of dough and wheat has evolved from empirical to fundamental methods. At every stage, the wheat-user community has learned to extract information and correlate it to baking performance. Since every bakery product and its process has specific demands, the data generated is taken within this context and used as an overall reference for a wide comparison in the wheat industry and academia.

It is my pleasure to invite the community of researchers in the area of viscoelastic properties of biopolymers, gluten, and dough to put forward their most advanced hypotheses, tested and in the process of being tested, within the limitations of our current level of technology. Original papers and reviews are welcome. 

At this time, the technology of an ideal test that could provide an accurate prediction of the performance of the wheat as the raw material for particular bakery products is still far from being attained. In this Special Issue focused on the physical properties of gluten and dough and their contributions to the bulk properties, we welcome reviews of the advancements made so far, and the key puzzles to be solved.

Prof. Dr. Patricia Rayas-Duarte
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • viscoelastic properties
  • gluten
  • dough
  • fundamental rheological properties
  • empirical rheological properties
  • wheat

Published Papers (2 papers)

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Research

12 pages, 2296 KiB  
Article
Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach
by Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos and Patricia Rayas-Duarte
Foods 2021, 10(4), 742; https://doi.org/10.3390/foods10040742 - 1 Apr 2021
Cited by 7 | Viewed by 2952
Abstract
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. [...] Read more.
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume. Full article
(This article belongs to the Special Issue Advancing the Investigation of Viscoelastic Properties of Gluten and Dough)
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14 pages, 2792 KiB  
Article
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
by Sonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, Bin Xiao Fu and Chikako Otobe
Foods 2020, 9(11), 1643; https://doi.org/10.3390/foods9111643 - 11 Nov 2020
Cited by 14 | Viewed by 2429
Abstract
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were [...] Read more.
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were used in this study. As dough mixing progressed from flour to overmixed dough, the total amount of protein aggregates increased while the amount of monomeric protein decreased. Omega-gliadin was the major monomeric protein that decreased in quantity. Interestingly, the amount of larger-sized protein aggregates decreased and that of smaller-sized protein aggregates increased. The amount of gluten protein macro-polymer aggregated through strong non-covalent bonds decreased whereas aggregates formed with weaker non-covalent bonds increased. LF dough behaved similar to HF dough. Large-sized gluten protein aggregates disaggregated due to the weakening of non-covalent bonds and became smaller. Omega-gliadin was incorporated into gluten protein aggregates during dough mixing. Full article
(This article belongs to the Special Issue Advancing the Investigation of Viscoelastic Properties of Gluten and Dough)
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