Power law gels at finite strains: The nonlinear rheology of gluten gels

Journal of Rheology

Volumn 52, Issue 2, 2008, Pages 417-449

  Ng, Trevor S K ^a   McKinley, Gareth H ^a  

^a Massachusetts Institute of Technology Cambridge   (United States)

Author keywords

Biopolymers; Dough; Food rheology; Gels; Gluten; Power law rheology

Indexed keywords

BIOPOLYMERS; POLYDISPERSITY; RHEOLOGY; VISCOELASTICITY;

GLUTEN GELS; NONLINEAR RHEOLOGY; PROTOTYPICAL SYSTEM;

GELS;

EID: 40549140485     PISSN: 01486055     EISSN: None     Source Type: Journal    
DOI: 10.1122/1.2828018     Document Type: Article

References (93)

1. Aitken, T. R., and W. F. Geddes, "Relation between protein content and strength of gluten enriched flours," Cereal Chem. 16, 223-231 (1939).
2. Amend, T., and H. D. Belitz, "Microstructural studies of gluten and a hypothesis on dough formation," Food Struct. 10, 277-288 (1991).
3. Bagley, E. B., F. R. Dintzis, and S. Chakrabarti, "Experimental and conceptual problems in the rheological characterization of wheat flour doughs," Rheol. Acta 37, 556-565 (1998).
4. Bailey, C. H., "Relation of the composition of flour to baking quality," Can. Miller and Cerealist 15, 181-196 (1913).
5. Belton, P. S., "On the elasticity of wheat gluten," J. Cereal Sci. 29, 103-107 (1999).
6. Belton, P. S., and B. J. Dobraszczyk, "Letter to the editor," J. Cereal Sci. 43, 258 (2006).
7. Berland, S., and B. Launay, "Rheological properties of wheat-flour doughs in steady and dynamic shear-effect of water-content and some additives," Cereal Chem. 72(1), 48-52 (1995).
8. Bird, R. B., R. C. Armstrong, and O. Hassager, Dynamics of Polymeric Liquids Vol. 1: Fluid Mechanics, 2nd Edition (Wiley, New York, 1987).
9. Bloksma, A. H., "Dough structure dough rheology and baking quality," Cereal Foods World 35, 237-244 (1990a).
10. Bloksma, A. H., "Rheology of the breadmaking process," Cereal Foods World 35, 228-236 (1990b).
11. Buscall, R., P. D. A. Mills, J. W. Goodwin, and D. W. Lawson, "Scaling behavior of the rheology of aggregate networks formed from colloidal particles," J. Chem. Soc., Faraday Trans. 84, 4249-4260 (1998).
12. Chambon, F., and H. H. Winter, "Linear viscoelasticity at the gel point of a cross-linking PDMS with imbalanced stoichiometry," J. Rheol. 31, 683-697 (1987).
13. Charalambides, M., W. Xiao, and G. Williams, "Rolling of wheat flour dough," 4th International Symposium on Food Rheology and Structure, ETH, Zurich (2006), pp. 453-458.
14. Chaudhuri, O., S. H. Parekh, and D. A. Fletcher, "Reversible stress softening of actin networks," Nature 445, 295-298 (2007).
15. Cordobés, F., P. Partal, and A. Guerrero, "Rheology and microstructure of heat induced egg yolk gels," Rheol. Acta 43, 184-195 (2004).
16. Cunningham, J. R., and I. Hlynka, "Relaxation time spectrum of dough and influence of temperature, rest and water content," J. Appl. Phys. 25, 1075-1081 (1954).
17. Dealy, J., "Questions about relaxation spectra submitted by a reader," Rheol. Bull. 76, 14 (2007).
18. Dobraszczyk, B. J., "The physics of baking: Rheological and polymer molecular structure-function relationships in breadmaking," J. Non-Newtonian Fluid Mech. 124, 61-69 (2004).
19. Dobraszczyk, B. J., and M. P. Morgenstern, "Rheology and the breadmaking process," J. Cereal Sci. 38, 229-245 (2003).
20. Dobraszczyk, B. J., and C. A. Roberts, "Strain-hardening and dough gas cell-wall failure in biaxial extension," J. Cereal Sci. 20, 265-274 (1994).
21. Domenek, S., L. Brendel, M. H. Morel, and S. Guilbert, "Swelling behavior and structural characteristics of wheat gluten polypeptide films," Biomacromolecules 5, 1002-1008 (2004).
22. Don, C., W. J. Lichtendonk, J. J. Plijter, and R. J. Hamer, "Glutenin macropolymer: a gel formed by glutenin particles," J. Cereal Sci. 37, 1-7 (2003a).
23. Don, C., W. J. Lichtendonk, J. J. Plijter, and R. J. Hamer, "Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough," J. Cereal Sci. 38, 157-165 (2003b).
24. Drozdov, A. D., "Fractional differential models in finite viscoelasticity," Acta Mech. 124, 155-180 (1997).
25. Edwards, N. M., J. E. Dexter, and M. G. Scanlon, "Starch participation in durum dough linear viscoelastic properties," Cereal Chem. 79, 850-856 (2002).
26. Ewart, J. A. D., "Hypothesis for how linear glutenin holds gas in dough," Food Chemistry 32, 135-150 (1989).
27. Ewoldt, R. H., and G. H. McKinley, "Creep ringing in rheometry or How to deal with oft-discarded data in step stress tests!," Rheol. Bull. 76, 4 (2007).
28. Fabry, B., G. N. Maksym, J. P. Butler, M. Glogauer, D. Navajas, and J. J. Fredberg, "Scaling the microrheology of living cells," Phys. Rev. Lett. 87, 148102 (2001).
29. Ferry, J. D., Viscoelastic Properties of Polymers (Wiley, New York, 1980).
30. Fielding, S. M., P. Sollich, and M. E. Cates, "Aging and rheology in soft materials," J. Rheol. 44, 323-369 (2000).
31. Fischer, P., M. Pollard, and I. Marti, "From Saulus to Paulus: becoming a food rheologist," Rheol. Bull. 75, 6-12 (2006).
32. Friedrich, C., and L. Heymann, "Extension of a model for cross-linking polymer at the gel point," J. Rheol. 32, 235-241 (1988).
33. Gabriele, D., B. de Cindio, and P. D'Antona, "A weak gel model for foods," Rheol. Acta 40, 120 (2001).
34. Gabriele, D., M. Milgliori, and B. de Cindio, "Bread dough characterization using oscillatory and biaxial extension technique," 4th International Symposium on Food Rheology and Structure, ETH, Zurich (2006), pp. 753-754.
35. Gallegos, C., J. M. Franco, and P. Partal, "Rheology of Food Dispersions," Rheology Reviews: 19-66 (2004).
36. Gittes, F., and F. C. MacKintosh, "Dynamic shear modulus of a semiflexible polymer network," Phys. Rev. E 58, R1241-1244 (1998).
37. Gras, P. W., H. C. Carpenter, and R. S. Anderssen, "Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests," J. Cereal Sci. 31, 1-13 (2000).
38. Hamer, R. J., T. van Vliet, and J. Lefebvre, "Letter to the editor," J. Cereal Sci. 42, 344-345 (2005).
39. Hibberd, G. E., "Dynamic viscoelastic behaviour of wheat flour doughs. Part II: Effects of water content on the linear region," Rheol. Acta 9, 497-500 (1970a).
40. Hibberd, G. E., "Dynamic viscoelastic behaviour of wheat flour doughs. Part III: The influence of starch granules," Rheol. Acta 9, 501-505 (1970b).
41. Hoffmann, B., C. Dietrich, R. Thomann, C. Friedrich, and R. Mülhaupt, "Morphology and rheology of polystyrene nanocomposites based upon organoclay," Macromol. Rapid Commun. 21, 57-61 (2000).
42. Hossain, K. S., K. Miyanaga, H. Maeda, and N. Nemoto, "Sol-gel transition behavior of pure i-carrageenan in both salt-free and added salt states," Biomacromolecules 2, 442-449 (2001).
43. Krishnamoorti, R., and E. P. Giannelis, "Rheology of end-tethered polymer layered silicate nanocomposites," Macromolecules 30, 4097-4102 (1997).
44. Kundu, S., "Investigation of flow and microstructure in rheometric and processing flow conditions for liquid crystalline pitch," Ph.D. Thesis, Clemson University, Clemson University (2006).
45. Larson, R. G., Constitutive Equations for Polymer Melts and Solutions (Butterworth-Heinemann, Oxford, 1988).
46. Larson, R. G., The Structure and Rheology of Complex Fluids (Oxford University Press, Oxford, 1999).
47. Lefebvre, J., "An outline of the non-linear viscoelastic behavior in wheat flour dough in shear," Rheol. Acta 45, 525-538 (2006).
48. Lefebvre, J., A. Pruska-Kedzior, Z. Kedzior, and L. Lavenant, "A phenomological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over large time scale," J. Cereal Sci. 38, 257-267 (2003).
49. Letang, C., M. Piau, and C. Verdier, "Characterization of wheat flour-water doughs. Part I: Rheometry and microstructure," J. Food Process Eng. 41, 121-132 (1999).
50. Lodge, A. S., Elastic Liquids (Academic Press, New York, 1964).
51. Mainardi, F., Fractional calculus - Some basic problems in continuum and statistical mechanics. Fractals and fractional calculus in continuum mechanics, edited by A. Carpinteri and F. Mainardi (Springer Wien, New York, 1997).
52. Muliawan, E. B., and S. G. Hatzikiriakos, "Rheology of cheese: Comparison of results from four different rheometers PP9," Society of Rheology: 78th Annual Meeting, Portland, Maine, 2006.
53. Muthukumar, M., "Dynamics of polymer fractals," J. Phys. Chem. 8, 3161-3168 (1985).
54. Muthukumar, M., "Screening effect on viscoelasticity near the gel point," Macromolecules 22, 4658-4660 (1989).
55. Ng, T. S. K., "Linear to non linear rheology of bread dough and its constituents," PhD thesis, Massachusetts Institute of Technology (June 2007).
56. Ng, T. S. K., M. Padmanabhan, and G. H. McKinley, "Extensional rheology of wheat flour doughs," International Symposium on Food Rheology and Structure, ETH, Zurich (2006a), pp. 25-30.
57. Ng, T. S. K., M. Padmanabhan, and G. H. McKinley, "Linear to non-linear rheology of wheat flour-water doughs," Appl. Rheol. 16, 265-274 (2006b).
58. Nielsen, J. K., O. Hassager, and G. H. McKinley, "Onset of chain stretch in a highly entangled polyisoprene melt observed using shear measurements and several extensional techniques EP11," Society of Rheology, 78th Annual Meeting, Portland, Maine (2006).
59. Nutting, P. G., "A new general law of deformation," J. Franklin Inst. 191, 679-685 (1921).
60. Oldham, K. B., and J. Spanier, The Fractional Calculus (Academic Press, New York and London, 1974).
61. Peighambardoust, S. H., "Development of dough under shear flow," Ph.D. thesis, Agrotechnology and Food Science Department, Wageningen University, Wageningen, The Netherlands, 2006.
62. Phan-Thien, N., and M. Safari-Ardi, "Linear viscoelastic properties of flour-water doughs at different water concentrations," J. Non-Newtonian Fluid Mech. 74, 137-150 (1998).
63. Phan-Thien, N., M. Safari-Ardi, and A. Morales-Patino, "Oscillatory and simple shear flows of a flour-water dough: A constitutive model," Rheol. Acta 36, 38-48 (1997).
64. Rao, D. H. S., K. V. Mulvaney, and J. E. Dexter, "Rheological characterization of long and short mixing flours based on stress relaxation," J. Cereal Sci. 31, 159-171 (2000).
65. Rao, M. A., Rheology of Fluid and Semisolid Foods - Principles and Applications (Aspen, Gaithersburg, 1999).
66. Redl, A., M. H. Morel, J. Bonicel, S. Guilbert, and B. Vergnes, "Rheological properties of gluten plasticized with glycerol: Dependence on temperature glycerol content and mixing conditions," Rheol. Acta 38, 311-320 (1999).
67. Rouse, P. E., Jr., "A theory of the linear viscoelastic properties of dilute solutions of coiling polymers," J. Chem. Phys. 21, 1272-1280 (1953).
68. Scott Blair, G. W., B. C. Veinoglou, and J. E. Caffyn, "Limitations of the Newtonian time scale in relation to non-equilibrium rheological states and a theory of quasi-properties," Proc. R. Soc. London 189, 69-87 (1947).
69. Sentmanat, M., B. N. Wang, and G. H. McKinley, "Measuring the transient extensional rheology of polyethylene melts using the SER universal testing platform," J. Rheol. 49, 585-606 (2005).
70. Sentmanat, M. L., "Miniature universal testing platform: From extensional melt rheology to solid-state deformation behavior," Rheol. Acta 43, 657-669 (2004).
71. Shollenberger, J. H., "Protein and gluten in wheat and flour," U.S.D.A. grain investigations, Abs and Reg. 12: 16 (1923).
72. Singh, H., and F. MacRitchie, "Application of polymer science to properties of gluten," J. Cereal Sci. 33, 231-243 (2001).
73. Sliwinski, E. L., P. Kolster, A. Prins, and T. van Vliet, "On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs," J. Cereal Sci. 39, 247-264 (2004a).
74. Sliwinski, E. L., P. Kolster, and T. van Vliet, "Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough," Rheol. Acta 43, 306-320 (2004b).
75. Sliwinski, E. L., P. Kolster, and T. van Vliet, "On the relationship between large-deformation properties of wheat flour dough and baking quality," J. Cereal Sci. 39, 231-245 (2004c).
76. Smith, J. R., T. L. Smith, and N. W. Tschoegl, "Rheological properties of wheat flour doughs III. Dynamic shear modulus and its dependence on amplitude, frequency, and dough composition," Rheol. Acta 9, 239-252 (1970).
77. Sofou, S., E. B. Muliawan, S. G. Hatzikiriakos, and E. Mitsoulis, "Rheological characterization and constitutive modeling of bread dough," Rheol. Acta, accepted for publication, to appear 47(4) (2008).
78. Sollich, P., "Rheological constitutive equation for a model of soft glassy materials," Phys. Rev. E 58, 738-792 (1998).
79. Sollich, P., F. Lequeux, P. Hébraud, and M. E. Cates, "Rheology of soft glassy materials," Phys. Rev. Lett. 78, 2020-2023 (1997).
80. Soskey, P. R., and H. H. Winter, "Large Step Shear Strain Experiments with Parallel-Disk Rotational Rheometers," J. Rheol. 28, 625-645 (1984).
81. Spriggs, T. W., "A four constant model for viscoelastic fluids," Chem. Eng. Sci. 20, 931-940 (1965).
82. Storm, C., J. J. Pastore, F. C. MacKintosh, T. C. Lubensky, and P. A. Janmey, "Nonlinear elasticity in biological gels," Letters to Nature 435, 191-194 (2005).
83. Uthayakumaran, S., M. Newberry, M. Keentok, F. L. Stoddard, and F. Bekes, "Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios," Cereal Chem. 77, 744-749 (2000).
84. Uthayakumaran, S., M. Newberry, N. Phan-Thien, and R. Tanner, "Small and large strain rheology of wheat gluten," Rheol. Acta 41, 162-172 (2002).
85. van Vliet, T., A. M. Janssen, A. H. Bloksma, and P. Walstra, "Strain hardening of doughs as a requirement for gas retention," J. Texture Stud. 23, 439-460 (1992).
86. van Vliet, T., and J. J. Kokelaar, "Biaxial strain hardening in relation to foam formation and stability towards disproportionation, Progress and trends in rheology IV," Proceedings of the 4th European Rheology Congress (1994).
87. Venkataraman, S. K., and H. H. Winter, "Finite shear strain behavior of a crosslinking polydimethylsiloxane near its gel point," Rheol. Acta 29, 423-432 (1990).
88. Wang, C. F., and J. L. Kokini, "Simulation of the nonlinear rheological properties of gluten dough using the Wagner constitutive model," J. Rheol. 39, 1465-1482 (1995).
89. Watanabe, H., T. Sato, K. Osaki, Y. Aoki, L. Li, M. Kakiuchi, and M. L. Yao, "Rheological images of Poly(Vinyl Chloride) gels. 4. Nonlinear behavior in a critical gel state," Macromolecules 31, 4198-4204 (1998).
90. Weegels, P. L., R. J. Hamer, and J. D. Schofield, "Functional properties of wheat glutenin," J. Cereal Sci. 23, 1-17 (1996).
91. Winter, H. H., and F. Chambon, "Analysis of linear viscoelasticity of a cross-linking polymer at the gel point," J. Rheol. 30, 367-382 (1986).
92. Winter, H. H., and M. Mours, "Rheology of polymers near liquid-solid transitions," Adv. Polym. Sci. 134, 165-233 (1997).
93. Zimm, B. H., "Dynamics of polymer molecules in dilute solution: Viscoelasticity, flow birefringence and dielectric loss," J. Chem. Phys. 24, 269-278 (1956).