e-ISSN 2231-8542
ISSN 1511-3701
D. N. Abang Zaidell, N. L. Chin, R. Abd. Rahman and R. Karim
Pertanika Journal of Tropical Agricultural Science, Volume 16, Issue 1, January 2008
Keywords: Keywords: Extensibility, gluten, tensile test
Published on:
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.
ISSN 1511-3701
e-ISSN 2231-8542