Non-linear rheological (LAOS) behavior of sourdough-based dough

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dc.authoridYildirim-Mavis, Cigdem/0000-0002-5442-5851
dc.authoridOzmen, Duygu/0000-0002-1052-3599
dc.contributor.authorYildirim-Mavis, Cigdem
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorDertli, Enes
dc.contributor.authorArici, Muhammet
dc.contributor.authorOzmen, Duygu
dc.date.accessioned2024-10-04T18:52:31Z
dc.date.available2024-10-04T18:52:31Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractDuring processing, wheat dough is known to undergo large deformation led by mixing and fermentation processes. This deformation is much more pronounced when sourdough is used in the recipe of wheat dough whose gluten is considerably hydrolyzed during sourdough fermentation. This causes deeper effects on rheological properties and shelf life of bakery products. Traditional small amplitude oscillatory tests do not enable us to comprehend the viscoelasticity under large deformations. In this respect, large amplitude oscillatory shear ( LAOS) tests are useful for accurate characterization of the non-linear mechanical response. This study, therefore, is undertaken to investigate the non-linear mechanical response of dough prepared with different amounts of sourdough (0, 10, 20 30 and 40%) in a strain values ranging from 0.005 to 200% (frequency at 10 rad/s). As a result, sourdough was determined to have considerable effects on the non-linear viscoelastic response of dough. Strain-stiffening and shear-thinning behaviors were considerably influenced by sourdough incorporation and the dough started to show strain-softening and lowered shear-thinning behavior after giving a peak around at 100% strain due to the onset of the breakdown of the gluten network and suspension of starch matrix as consequence of the metabolic activity of the starter culture (Lactobacillus brevis E25) used in the preparation of sourdough. The physicochemical (pH and TTA), microbiological properties (LAB count) and extensographic properties were also shown to support the LAOS results. LAOS tests could be effectively and clearly used to reveal the effect of processing conditions (sourdough content and deformation by large strain amplitude) on the non-linear mechanical response of wheat dough.en_US
dc.identifier.doi10.1016/j.foodhyd.2019.05.055
dc.identifier.endpage492en_US
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.scopus2-s2.0-85066459529en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage481en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2019.05.055
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3525
dc.identifier.volume96en_US
dc.identifier.wosWOS:000474521200050en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSourdoughen_US
dc.subjectLAOS parametersen_US
dc.subjectNon-linear rheologyen_US
dc.subjectLissajous-bowditch curvesen_US
dc.titleNon-linear rheological (LAOS) behavior of sourdough-based doughen_US
dc.typeArticleen_US

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