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摘要:
The effects of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea, and dithiothreitol (DTT) on viscoelastic properties of commercial hard red winter wheat gluten were investigated. A constant shear stress of 40 Pa was applied to gluten during creep-recovery test. Experimental creep-recovery compliance responses were fitted into a Burgers model with four elements accounting for characteristics of pure elastic (spring), viscoelastic (spring-dashpots elements), and viscous flow (dashpot). DATEM decreased the elasticity and viscoelasticity, but increased viscosity of gluten. The addition of AA, urea, and DTT, resulted in opposite rheological properties when compared with DATEM. Relationship among physical properties was also studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties. Regressed coefficients from Burgers model accounted for higher percent of explained variance and were independent from flour content, baking and dough mixing properties.
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篇名 Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test
来源期刊 现代物理(英文) 学科 医学
关键词 Burgers Model Creep-Recovery TEST GLUTEN GLUTEN and DOUGH Rheology Principal Component Analysis (PCA)
年,卷(期) 2013,(10) 所属期刊栏目
研究方向 页码范围 1-8
页数 8页 分类号 R73
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研究主题发展历程
节点文献
Burgers
Model
Creep-Recovery
TEST
GLUTEN
GLUTEN
and
DOUGH
Rheology
Principal
Component
Analysis
(PCA)
研究起点
研究来源
研究分支
研究去脉
引文网络交叉学科
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期刊影响力
现代物理(英文)
月刊
2153-1196
武汉市江夏区汤逊湖北路38号光谷总部空间
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1826
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