Development of gluten extensibility measurement using tensile test
Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten. The main problem encountered in performing gluten and dough exte...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40539/ http://psasir.upm.edu.my/id/eprint/40539/1/Development%20of%20Gluten%20Extensibility%20Measurement%20Using%20Tensile%20Test.pdf |
| _version_ | 1848849456238166016 |
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| author | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Abdul Rahman, Russly Karim, Roselina |
| author_facet | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Abdul Rahman, Russly Karim, Roselina |
| author_sort | Abang Zaidel, Dayang Norulfairuz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten. The main problem encountered in performing gluten and dough extensibility test is holding of the sample so that it breaks within the sample and not at the jaws that hold the sample. In this research, gluten strips of about 5.0 ± 0.5 g were clamped to the set-up which was attached to Instron 5566 series and then extended at the centre by a hook at crosshead speed of 300 mm min-I. Extensibility parameters such as original gluten length, gluten length at fracture, measured force, actual force acting on the gluten strips, strain, strain rate and stress were obtained using the formulas derived from the results of measurements. The performance of gluten extensibility between strong and weak flour dough were compared. The results of the study showed that gluten obtained from strong flour has greater extensibility compared to weak flour. |
| first_indexed | 2025-11-15T09:50:41Z |
| format | Article |
| id | upm-40539 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:50:41Z |
| publishDate | 2008 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-405392015-11-20T02:40:10Z http://psasir.upm.edu.my/id/eprint/40539/ Development of gluten extensibility measurement using tensile test Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Abdul Rahman, Russly Karim, Roselina Gluten is a viscoelastic mass obtained from washing wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements used in determining the quality of gluten. The main problem encountered in performing gluten and dough extensibility test is holding of the sample so that it breaks within the sample and not at the jaws that hold the sample. In this research, gluten strips of about 5.0 ± 0.5 g were clamped to the set-up which was attached to Instron 5566 series and then extended at the centre by a hook at crosshead speed of 300 mm min-I. Extensibility parameters such as original gluten length, gluten length at fracture, measured force, actual force acting on the gluten strips, strain, strain rate and stress were obtained using the formulas derived from the results of measurements. The performance of gluten extensibility between strong and weak flour dough were compared. The results of the study showed that gluten obtained from strong flour has greater extensibility compared to weak flour. Universiti Putra Malaysia Press 2008-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40539/1/Development%20of%20Gluten%20Extensibility%20Measurement%20Using%20Tensile%20Test.pdf Abang Zaidel, Dayang Norulfairuz and Chin, Nyuk Ling and Abdul Rahman, Russly and Karim, Roselina (2008) Development of gluten extensibility measurement using tensile test. Pertanika Journal of Science & Technology, 16 (1). pp. 49-59. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2016%20%281%29%20Jan.%202008/09%20Page%2049-59.pdf |
| spellingShingle | Abang Zaidel, Dayang Norulfairuz Chin, Nyuk Ling Abdul Rahman, Russly Karim, Roselina Development of gluten extensibility measurement using tensile test |
| title | Development of gluten extensibility measurement using tensile test |
| title_full | Development of gluten extensibility measurement using tensile test |
| title_fullStr | Development of gluten extensibility measurement using tensile test |
| title_full_unstemmed | Development of gluten extensibility measurement using tensile test |
| title_short | Development of gluten extensibility measurement using tensile test |
| title_sort | development of gluten extensibility measurement using tensile test |
| url | http://psasir.upm.edu.my/id/eprint/40539/ http://psasir.upm.edu.my/id/eprint/40539/ http://psasir.upm.edu.my/id/eprint/40539/1/Development%20of%20Gluten%20Extensibility%20Measurement%20Using%20Tensile%20Test.pdf |