The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Eimear Gallagher - One of the best experts on this subject based on the ideXlab platform.
-
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
Journal of Food Engineering, 2013Co-Authors: Anastasia Ktenioudaki, Norah O'shea, Eimear GallagherAbstract:Abstract The physicochemical properties of brewer’s spent grain (BSG) and apple pomace (AP), and their effect on dough rheological properties were investigated. BSG had high protein content and both by-products were found to be high in dietary fibre. The rheological and the pasting properties of dough were significantly altered by the addition of by-products, with the main effects being due to the presence of dietary fibre. The biaxial extensional viscosity was significantly higher for the supplemented doughs; the strain Hardening Index decreased with increasing the levels of flour substitution. The replacement of wheat flour with the by-products significantly reduced the uniaxial extensibility, while the storage modulus, G ″, was found to increase, indicating changes in the structural properties of dough. These changes were reflected in the ability of dough to rise during proofing.
-
Rheological properties and baking quality of wheat varieties from various geographical regions.
Journal of Cereal Science, 2010Co-Authors: Anastasia Ktenioudaki, Francis Butler, Eimear GallagherAbstract:Eight wheat varieties, originating from various geographical regions were examined for their rheological properties during large uniaxial and biaxial extensions and for their baking quality. Extensibility during uniaxial extension as well as biaxial extensional viscosity proved to be significant properties in predicting loaf volume. Multiple regression analysis indicated uniaxial extensibility and biaxial extensional viscosity as best predictors for loaf volume. The varieties with the highest strain Hardening Index were those of high loaf volume and also fine and soft crumb, whereas varieties of low strain Hardening Index were of poor baking quality. However, baking behaviour was not completely explained by considering only the strain Hardening Index. Crumb fineness was also investigated and it was taken into consideration when evaluating the varieties for their baking quality. 3D scatter plots of loaf volume, cell volume, and number of cells in the slice, divided the wheat samples in groups depending on their baking quality and common rheological characteristics were observed for these groups. The samples were also examined for their proofing capacity. Maximum dough height from the rheofermentometer correlated with loaf volume and was affected by rheological properties of the samples.
Paula Moldenaers - One of the best experts on this subject based on the ideXlab platform.
-
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten
Food and Bioprocess Technology, 2017Co-Authors: Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Sarah Van Engeland, Ruth Cardinaels, Filip Oosterlinck, Christophe M. Courtin, Paula MoldenaersAbstract:The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour’s breadmaking performance, rheological tests offer an attractive framework. In this study, the rheological impact of adding glucose oxidase or transglutaminase to wheat flour dough is investigated by means of linear oscillatory shear tests, creep-recovery shear tests and startup extensional tests. The former tests reveal that the enzymes render the dough stiffer and enhance its elastic character, until saturation is reached. In the breadmaking process, the use of excessive amounts of enzyme is known to be counterproductive. The strain-Hardening Index clearly reveals this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten, which was indeed found to enhance the extent of strain-Hardening.
Anastasia Ktenioudaki - One of the best experts on this subject based on the ideXlab platform.
-
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
Journal of Food Engineering, 2013Co-Authors: Anastasia Ktenioudaki, Norah O'shea, Eimear GallagherAbstract:Abstract The physicochemical properties of brewer’s spent grain (BSG) and apple pomace (AP), and their effect on dough rheological properties were investigated. BSG had high protein content and both by-products were found to be high in dietary fibre. The rheological and the pasting properties of dough were significantly altered by the addition of by-products, with the main effects being due to the presence of dietary fibre. The biaxial extensional viscosity was significantly higher for the supplemented doughs; the strain Hardening Index decreased with increasing the levels of flour substitution. The replacement of wheat flour with the by-products significantly reduced the uniaxial extensibility, while the storage modulus, G ″, was found to increase, indicating changes in the structural properties of dough. These changes were reflected in the ability of dough to rise during proofing.
-
Rheological properties and baking quality of wheat varieties from various geographical regions.
Journal of Cereal Science, 2010Co-Authors: Anastasia Ktenioudaki, Francis Butler, Eimear GallagherAbstract:Eight wheat varieties, originating from various geographical regions were examined for their rheological properties during large uniaxial and biaxial extensions and for their baking quality. Extensibility during uniaxial extension as well as biaxial extensional viscosity proved to be significant properties in predicting loaf volume. Multiple regression analysis indicated uniaxial extensibility and biaxial extensional viscosity as best predictors for loaf volume. The varieties with the highest strain Hardening Index were those of high loaf volume and also fine and soft crumb, whereas varieties of low strain Hardening Index were of poor baking quality. However, baking behaviour was not completely explained by considering only the strain Hardening Index. Crumb fineness was also investigated and it was taken into consideration when evaluating the varieties for their baking quality. 3D scatter plots of loaf volume, cell volume, and number of cells in the slice, divided the wheat samples in groups depending on their baking quality and common rheological characteristics were observed for these groups. The samples were also examined for their proofing capacity. Maximum dough height from the rheofermentometer correlated with loaf volume and was affected by rheological properties of the samples.
Tsubasa Nakagawa - One of the best experts on this subject based on the ideXlab platform.
-
Viscoplastic Material Modeling for the Stretch Blow Molding Simulation
International Polymer Processing, 2000Co-Authors: S. Wang, Masami Okamoto, Tadao Kotaka, Masayoshi Maeshima, Akifumi Makinouchi, Tsubasa NakagawaAbstract:Abstract In this paper, the viscoplastic material model of PET (polyethylene terephthalate), which is intended to be used in the FEM (finite element method) simulation of stretch blow molding process, has been studied. Material tests of PET were performed with the constant strain rates varying from 0.01 to 1 (1/s), at temperatures ranging from 90 to 150°C, based on the obtained data a two-stage model was proposed. The proposed model could precisely take into account the effects of strain Hardening, strain rate sensitivity, variation of the Hardening Index, and temperature dependency. This model has been implemented into the nonlinear finite element code PBLOW3D, which is developed in the Riken, and its performance in the stretch blow molding simulation has been studied. It has been demonstrated that the proposed material model provides significant improvements, compared with two existing material models, in the simulation of the blow molding process of PET bottles.
-
Viscoplastic modeling of ABS material under high-strain-rate uniaxial elongational deformation
Journal of Materials Science, 1999Co-Authors: S. Wang, Masami Okamoto, Tadao Kotaka, Akifumi Makinouchi, Tsubasa NakagawaAbstract:Uniaxial tensile tests were performed on the newest type of Meissner rheometer with an ABS (acrylonitrile-butadiene-styrene) material. Tests were conducted for constant strain rates varying from 0.01 to 1 (1/s), at the temperatures ranging from 150 to 200 °C. Based on the experimental data, a new model was proposed, in which, strain Hardening, strain rate sensitivity, temperature changes and the variation in the Hardening Index could be taken into consideration. In this new model, a new parameter, w, was introduced, which represents the variation in the Hardening Index. The proposed model can approximate the experimental data of the uniaxial tensile test quite well. Two existing models were also employed to approximate the material behavior, however, both of them exhibited the poor accuracy. Finally, a simple stretch deformation was simulated employing the three different models, and the differences in the final thickness and shape were confirmed.
Wang Guo-dong - One of the best experts on this subject based on the ideXlab platform.
-
Tensile test research of stamping property for super steel plate
Materials Science and Technology, 2008Co-Authors: Wang Guo-dongAbstract:To better utilize the products of super steel,which are used to automobile parts to improve the automobile quality and reduce the cost and weight of automobile,energy consumption and the environmental pollution,the evaluation standard of drawing properties of steel plate was reviewed and the effect of tensile test values on stamping properties was introduced.The tensile test of super steel sheet has been carried out.The mechanical performances such as Hardening Index,value of plastic strain ratio,yield strength,tensile strength and even percentage elongation were studied,and the stamping properties of super steel were analyzed.The result indicates that super steel has better stamping properties and can be widely used in the production of automobile stamping part.
