Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled
Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhao, Xuewei [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2018 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2018 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 56(2018), 1 vom: 18. Dez., Seite 462-472 |
|---|---|
| Übergeordnetes Werk: |
volume:56 ; year:2018 ; number:1 ; day:18 ; month:12 ; pages:462-472 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-018-3508-0 |
|---|
| Katalog-ID: |
OLC2028433701 |
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| 520 | |a Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. | ||
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10.1007/s13197-018-3508-0 doi (DE-627)OLC2028433701 (DE-He213)s13197-018-3508-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. Dough Linear viscoelasticity Water evaporation Coating oil Mass transfer Li, Wangming aut Zhang, Hua aut Liu, Xingli aut Zhang, Zhongyi aut Enthalten in Journal of food science and technology Springer India, 1964 56(2018), 1 vom: 18. Dez., Seite 462-472 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2018 number:1 day:18 month:12 pages:462-472 https://doi.org/10.1007/s13197-018-3508-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 56 2018 1 18 12 462-472 |
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10.1007/s13197-018-3508-0 doi (DE-627)OLC2028433701 (DE-He213)s13197-018-3508-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. Dough Linear viscoelasticity Water evaporation Coating oil Mass transfer Li, Wangming aut Zhang, Hua aut Liu, Xingli aut Zhang, Zhongyi aut Enthalten in Journal of food science and technology Springer India, 1964 56(2018), 1 vom: 18. Dez., Seite 462-472 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2018 number:1 day:18 month:12 pages:462-472 https://doi.org/10.1007/s13197-018-3508-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 56 2018 1 18 12 462-472 |
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10.1007/s13197-018-3508-0 doi (DE-627)OLC2028433701 (DE-He213)s13197-018-3508-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. Dough Linear viscoelasticity Water evaporation Coating oil Mass transfer Li, Wangming aut Zhang, Hua aut Liu, Xingli aut Zhang, Zhongyi aut Enthalten in Journal of food science and technology Springer India, 1964 56(2018), 1 vom: 18. Dez., Seite 462-472 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2018 number:1 day:18 month:12 pages:462-472 https://doi.org/10.1007/s13197-018-3508-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 56 2018 1 18 12 462-472 |
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10.1007/s13197-018-3508-0 doi (DE-627)OLC2028433701 (DE-He213)s13197-018-3508-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. Dough Linear viscoelasticity Water evaporation Coating oil Mass transfer Li, Wangming aut Zhang, Hua aut Liu, Xingli aut Zhang, Zhongyi aut Enthalten in Journal of food science and technology Springer India, 1964 56(2018), 1 vom: 18. Dez., Seite 462-472 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2018 number:1 day:18 month:12 pages:462-472 https://doi.org/10.1007/s13197-018-3508-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 56 2018 1 18 12 462-472 |
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10.1007/s13197-018-3508-0 doi (DE-627)OLC2028433701 (DE-He213)s13197-018-3508-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Zhao, Xuewei verfasserin aut Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled 2018 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2018 Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. Dough Linear viscoelasticity Water evaporation Coating oil Mass transfer Li, Wangming aut Zhang, Hua aut Liu, Xingli aut Zhang, Zhongyi aut Enthalten in Journal of food science and technology Springer India, 1964 56(2018), 1 vom: 18. Dez., Seite 462-472 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:56 year:2018 number:1 day:18 month:12 pages:462-472 https://doi.org/10.1007/s13197-018-3508-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 56 2018 1 18 12 462-472 |
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Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled |
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| title_full |
Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled |
| author_sort |
Zhao, Xuewei |
| journal |
Journal of food science and technology |
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Journal of food science and technology |
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eng |
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600 - Technology |
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marc |
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2018 |
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txt |
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462 |
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Zhao, Xuewei Li, Wangming Zhang, Hua Liu, Xingli Zhang, Zhongyi |
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56 |
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660 VZ 58.00 bkl |
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Aufsätze |
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Zhao, Xuewei |
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10.1007/s13197-018-3508-0 |
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660 |
| title_sort |
disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled |
| title_auth |
Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled |
| abstract |
Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. © Association of Food Scientists & Technologists (India) 2018 |
| abstractGer |
Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. © Association of Food Scientists & Technologists (India) 2018 |
| abstract_unstemmed |
Abstract Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode. Evolution patterns of the storage modulus, loss modulus and loss factor with time were followed, and the mechanisms responsible for the response patterns were decoupled. Disparate dynamic viscoelastic responses were found for the same dough coated with different oils. Spontaneous de-structuring of dough combined with thixotropic effect contributed to the decrease of dynamic modulus and increase of the loss factor with time. Dynamic vapor sorption tests showed that water evaporation did occur for the dough even coated with non-volatile oils including vaseline. Water evaporation led to an accelerated increase in dynamic modulus with time, while had a very limited impact on loss factor. Oil invasion only played a minor role in the decrease in dynamic modulus. The measured modulus was actually a sum of the positive and negative contributions. Vaseline was observed as an effective coating oil for rheological measurements of dough, especially with high water content. © Association of Food Scientists & Technologists (India) 2018 |
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| title_short |
Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled |
| url |
https://doi.org/10.1007/s13197-018-3508-0 |
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Li, Wangming Zhang, Hua Liu, Xingli Zhang, Zhongyi |
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Li, Wangming Zhang, Hua Liu, Xingli Zhang, Zhongyi |
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| up_date |
2024-07-03T18:45:35.490Z |
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