A review on rheological properties and measurements of dough and gluten
The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies o...
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| Format: | Article |
| Language: | English |
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Asian Network for Scientific Information
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12841/ http://psasir.upm.edu.my/id/eprint/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf |
| _version_ | 1848841945936297984 |
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| author | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Abang Zaidel, Dayang Norulfairuz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies on rheological properties related to dough and gluten are often challenging due to its variance in nature and high dependence on many factors. This study attempts to give a review on the various types of experimental techniques and set-up used in quantifying rheological properties of dough and gluten. The rheological properties are defined and the behaviors are described by inducing stress and strains in small and large deformation studies. |
| first_indexed | 2025-11-15T07:51:18Z |
| format | Article |
| id | upm-12841 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:51:18Z |
| publishDate | 2010 |
| publisher | Asian Network for Scientific Information |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-128412015-11-12T07:30:26Z http://psasir.upm.edu.my/id/eprint/12841/ A review on rheological properties and measurements of dough and gluten Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Yusof, Yus Aniza The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies on rheological properties related to dough and gluten are often challenging due to its variance in nature and high dependence on many factors. This study attempts to give a review on the various types of experimental techniques and set-up used in quantifying rheological properties of dough and gluten. The rheological properties are defined and the behaviors are described by inducing stress and strains in small and large deformation studies. Asian Network for Scientific Information 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf Abang Zaidel, Dayang Norulfairuz and Chin, Nyuk Ling and Yusof, Yus Aniza (2010) A review on rheological properties and measurements of dough and gluten. Journal of Applied Sciences, 10 (20). pp. 2478-2490. ISSN 1812-5654; ESSN: 1812-5662 http://scialert.net/fulltext/?doi=jas.2010.2478.2490&org=11 10.3923/jas.2010.2478.2490 |
| spellingShingle | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Yusof, Yus Aniza A review on rheological properties and measurements of dough and gluten |
| title | A review on rheological properties and measurements of dough and gluten |
| title_full | A review on rheological properties and measurements of dough and gluten |
| title_fullStr | A review on rheological properties and measurements of dough and gluten |
| title_full_unstemmed | A review on rheological properties and measurements of dough and gluten |
| title_short | A review on rheological properties and measurements of dough and gluten |
| title_sort | review on rheological properties and measurements of dough and gluten |
| url | http://psasir.upm.edu.my/id/eprint/12841/ http://psasir.upm.edu.my/id/eprint/12841/ http://psasir.upm.edu.my/id/eprint/12841/ http://psasir.upm.edu.my/id/eprint/12841/1/A%20review%20on%20rheological%20properties%20and%20measurements%20of%20dough%20and%20gluten.pdf |