Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation
    Sliwinski, E.L. ; Kolster, P. ; Vliet, T. van - \ 2004
    In: The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003. - Cambridge : Royal Society of Chemistry - ISBN 9780854046331 - p. 211 - 214.
    Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough
    Sliwinski, E.L. ; Hoef, M. van der; Kolster, P. ; Vliet, T. van - \ 2004
    Rheologica Acta 43 (2004)4. - ISSN 0035-4511 - p. 321 - 332.
    rheological properties - flour doughs - rupture properties - subfractions - protein - breadmaking - elasticity - viscosity - behavior - quality
    Glutens were isolated from flour of three European wheat cultivars which perform differently in cereal products. The rheological and fracture properties of gluten-water doughs were determined in uniaxial and biaxial extension at large deformations and small angle sinusoidal oscillation tests and compared with the mechanical properties of the parental flour doughs. At 25 °C the linear region was in the same range as that of flour dough, while at a higher temperature (45 °C) the linear region was more than an order of magnitude higher. At 45 °C the storage modulus and tan were lower than at 25 °C. Variation in moduli between cultivars was much more pronounced for gluten than for flour doughs. Similarly to flour dough in both uniaxial and biaxial extension the stress () increased more than proportionally with the strain, a phenomenon called strain hardening. The stress at a set strain and strain hardening depended much more strongly on the type of deformation for gluten than for flour dough: was higher in biaxial extension for gluten than for flour dough, but was much higher in uniaxial extension. This indicates that orientational effects in elongational flow are of even larger importance for the mechanical properties of gluten than of flour dough. It is likely that it is the glutenin fraction that, because of its large size, confers these direction dependent properties to gluten and flour doughs. Fracture stresses were much higher for gluten than for flour dough, while fracture strains were in the same range or higher. For gluten dough fracture strains increased less strongly with increasing strain rate than for flour dough. Glutens exhibiting a higher stress at a certain strain had a smaller fracture strain. Our findings confirm the conviction that the large deformation properties of flour dough are mainly governed by the gluten fraction. However, there are also differences. Compared to flour dough gluten dough exhibits (i) a stronger strain hardening, (ii) a larger difference in between uniaxial and biaxial extension and (iii) a smaller strain rate dependency of the fracture strain.
    Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough
    Sliwinski, E.L. ; Kolster, P. ; Vliet, T. van - \ 2004
    Rheologica Acta 43 (2004)4. - ISSN 0035-4511 - p. 306 - 320.
    rheological properties - rupture properties - bread dough - gluten - behavior - performance - tests
    Rheological and fracture properties of optimally mixed flour doughs from three wheat cultivars which perform differently in cereal products were studied in uniaxial and biaxial extension. Doughs were also tested in small angle sinusoidal oscillation. In accordance with previously published results the linear region was found to be very small. The rheological properties at small deformations hardly depended on the cultivar. A higher water content of the dough resulted in a lower value for the storage modulus and a slightly higher value for tan ?. For both uniaxial and biaxial extension a more than proportional increase in stress was found with increasing strain, a phenomenon called strain hardening. In uniaxial extension (i) stresses at a certain strain were higher and (ii) the stress was less dependent on the strain rate than in biaxial extension. This indicates that in elongational flow orientational effects are of large importance for the mechanical properties of flour dough. This conclusion is consistent with published data on birefringence of stretched gluten. Fracture stress and strain increased with increasing deformation rate. The observed time-dependency of fracture properties can best be explained by inefficient transport of energy to the crack tip. Presumably, this is caused by energy dissipation due to inhomogeneous deformation because of friction between structural elements, e.g. between dispersed particles and the network. Differences in the rheological properties at large deformations between the cultivars were observed with respect to (i) stress, (ii) strain hardening, (iii) strain rate dependency of the stress, (iv) fracture properties and (v) the stress difference between uniaxial and biaxial extension. keyword(s) Dough rheology, Strain hardening, Uniaxial extension, Biaxial extension, Fracture properties,
    On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs
    Sliwinski, E.L. ; Kolster, P. ; Prins, A. ; Vliet, T. van - \ 2004
    Journal of Cereal Science 39 (2004)2. - ISSN 0733-5210 - p. 247 - 264.
    bread-making quality - baking quality - breadmaking performance - rheological properties - subunit composition - stress-relaxation - molecular-weight - mixing time - fractions - functionality
    Six European and two Canadian wheat cultivars selected according to their different performance in baked cereal products. The gluten protein composition of the respective flours was studied and related to the rheological and fracture properties of optimally mixed flour doughs tested in uniaxial extension. Water addition required for optimum dough development was positively correlated with gluten protein content, indicating that all glutens required similar amounts of water for proper hydration. Both water addition and gluten protein content were positively correlated with the fracture strain. Mixing time required for optimum dough development was correlated with several stress-related dough properties: positively with the stress at a large strain and strain hardening and negatively with the strain rate-dependency of the stress. These stress-related dough properties were correlated with differences in the amount and the size-distribution of the gluten proteins. A positive correlation was found the stress at large strain and the percentage of polymeric protein of large size (UEP+P1) and a negative correlation between the strain rate-dependency of the stress and the percentage of high molecular weight glutenin subunits on total protein. These findings are consistent with the known strong dependence of rheological properties on molecular weight and molecular weight distribution for polymers in general. The effect of temperature on the large-deformation properties of flour and gluten dough was studied for three cultivars that were considered representative for the whole set. The fracture properties of flour dough strongly depended on strain rate and temperature. At higher strain rates and lower temperatures, fracture strains scarcely differed between the flour doughs no matter the protein content or composition. On the other hand at lower strain rates and higher temperatures the smallest fracture strain was found for dough of flour with the lowest glutenin content and/or the lowest protein content. In contrast to the flour doughs, for gluten–water mixtures (gluten doughs) the fracture strain was largely independent of strain rate and temperature. The smallest fracture strain was found for the gluten dough with the highest glutenin content. Thus, the behaviours of flour and gluten doughs with respect to protein composition, strain rate and temperature effect on fracture strain clearly are different. The differences observed in large deformation and fracture properties are most likely due to the large differences in starch and gluten protein content between flour and gluten doughs.
    On the relationship between large-deformation properties of wheat flour dough and baking quality
    Sliwinski, E.L. ; Kolster, P. ; Vliet, T. van - \ 2004
    Journal of Cereal Science 39 (2004)2. - ISSN 0733-5210 - p. 231 - 245.
    rheological properties - size distribution - extension tests - bread dough - protein - gluten - performance - microscale
    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests were performed as a function of water addition for puff pastry and as a function of water addition and mixing time for bread. For optimum baking performance, puff pastry doughs required lower water additions than bread doughs. Baking performance of the flours differed for the two products. For puff pastry, higher volumes were obtained per gram of flour than for bread. Puff pastry volume was positively correlated with optimum bread dough mixing time, while bread volume was not. Instead, bread volume was positively correlated with gluten protein content.
    Influence of processing and storage conditions on the mechanical and barrier properties of films cast from aqueous wheat gluten dispersions
    Lens, J.P. ; Graaf, L.A. de; Stevels, W.M. ; Dietz, C.H.J.T. ; Verhelst, K.C.S. ; Vereijken, J.M. ; Kolster, P. - \ 2003
    Industrial Crops and Products 17 (2003)2. - ISSN 0926-6690 - p. 119 - 130.
    protein-based films - edible wheat - glass-transition - water - plasticizers - permeability - temperature - glycerin - polymers - mixtures
    A method was developed to prepare films based on industrial wheat gluten, from aqueous dispersion at neutral pH. An essential step in this procedure is to prepare aqueous dispersions in such a way that coagulation of the vital wheat gluten is prevented. In contrast to current procedures, adjustment of the pH or addition of organic solvents can be avoided. It was shown that processing variables, e.g. pH and drying temperature, influenced the properties of the films (containing 20% (w/w) of glycerol). The moisture content of the films had an even larger influence on the properties of the film than the processing conditions. At a relative humidity of 11 and 79%, films showed a stress and strain of about 23 MPa and 1%, and 1.6 MPa and 350%, respectively. It was shown that these variations are a result of the influence of the moisture content on the glass transition temperature of wheat gluten.
    Biochemical characterisation of wheat flour proteins using gel chromatography and SDS-page
    Sliwinski, E.L. ; Vliet, T. van; Kolster, P. - \ 2000
    In: Wheat structure : biochemistry and functionality / Schofield, J.P.,
    Protein potential for non-food products
    Graaf, L. de; Kolster, P. - \ 1999
    In: 6th symposium on renewable resources and 4th European symposium on industrial crops. München: Landwirtschaftsverlag
    Modification of wheat gluten for nonfood applications
    Lens, J.P. ; Mulder, W.J. ; Kolster, P. - \ 1999
    Cereal Foods World 44 (1999)1. - ISSN 0146-6283 - p. 5 - 9.
    Protein modification and technical applications
    Kolster, P. ; Vereijken, J.M. ; Graaf, L.A. de - \ 1998
    In: Plant Proteins from European Crops - p. 305 - 312.
    Modifications of wheat gluten for non-food applications
    Graaf, L.A. de; Kolster, P. ; Vereijken, J.M. - \ 1998
    In: 'Plant Proteins from European Crops' / Gueguen, J., Springer Verlag - p. 335 - 339.
    Industrial Proteins as a green alternative for 'petro'polymers: potentials and limitations
    Graaf, L.A. de; Kolster, P. - \ 1998
    Macromolecular Symposia 127 (1998). - ISSN 1022-1360 - p. 51 - 58.
    Chemical modification of wheat gluten
    Lens, J.P. ; Dietz, C.H.J.T. ; Vereijken, J.M. ; Graaf, L.A. de; Kolster, P. - \ 1998
    Nachwachsende Rohstoffe in der Farb-und Lacktechnologie
    Cuperus, F.P. ; Hamersveld, E. van; Kolster, P. - \ 1998
    In: Schriftenreihe VILF Vorträge, Band 1 - p. 101 - 106.
    Proteins from Crambe abyssinica oilseed. II. Biochemical and functional properties
    Massoura, E. ; Vereijken, J.M. ; Kolster, P. ; Derksen, J.T.P. - \ 1998
    Journal of the American Oil Chemists Society 75 (1998). - ISSN 0003-021X - p. 329 - 335.
    Proteins from Crambe abyssinica oilseed. I. Isolation procedure
    Massoura, E. ; Vereijken, J.M. ; Kolster, P. ; Derksen, J.T.P. - \ 1998
    Journal of the American Oil Chemists Society 75 (1998). - ISSN 0003-021X - p. 323 - 327.
    Structure-function relationships of wheat gluten.
    Sliwinski, E. ; Vliet, T. van; Kolster, P. - \ 1998
    Industrial Proteins 6 (1998). - ISSN 1381-0022 - p. 12 - 14.
    Toepassing van plantaardige eiwitcoatings op bomen
    Schuring, W. ; Kolster, P. - \ 1996
    Wageningen : IBN-DLO - 35
    mestgiften - bosbouw - nederland - planten - eiwitten - onderzoek - wortels - dressings - forestry - netherlands - plants - proteins - research - roots
    Biopolymers for technical applications: the versatility of proteins
    Derksen, J.T.P. ; Vereijken, J.M. ; Kolster, P. - \ 1996
    In: Perspektiven nachwachsender Rohstoffe in der Chemie / Eierdanz, H., - p. 153 - 159.
    Isolation and functional properties of proteins from Crambe abyssinica oil seeds
    Massoura, E. ; Vereijken, J.M. ; Kolster, P. ; Derksen, J.T.P. - \ 1996
    In: Proceedings 21st ISF meeting, The Hague, NL, October 2-5
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