Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties. (1st May 2022)

• Record Type: Journal Article
• Authors: Fanari, Fabio; Iacob, Ciprian; Carboni, Gianluca; Desogus, Francesco; Grosso, Massimiliano; Wilhelm, Manfred
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 161(2022)
• Publication Date: 2022-05-01
• Subjects: Broadband dielectric spectroscopy -- Dough rheology -- Compliance -- Durum wheat -- Dielectric relaxations; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113345
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Broadband Dielectric Spectroscopy (BDS) was used to study the dielectric relaxation processes of semolina doughs. The dielectric properties were analyzed as a function of water content, and, additionally, the effects of NaCl presence and semolina characteristics were investigated. The dough was prepared using three different varieties of semolina. BDS measurements were conducted using a custom-made Rheo-dielectric tool composed of a Broadband Dielectric/Impedance Spectrometer connected to a strain-controlled rheometer. The temperature range investigated was from −135 °C to 25 °C, with a step of 5 °C, while the frequency range was 10 −1 – 10 7 Hz. Dielectric spectroscopy turned out to be a valuable technique for dough characterization. It is capable to distinguish the carbohydrates contribution and the different interactions between water and dough components. Moreover, this unique combination allows assessing correlations between rheological and dielectric properties, like the compliance of dough as a function of the relaxation processes and the influence of semolina components. Graphical abstract: Image 1 Highlights: Semolina dough displays three relaxation processes: water crystallization, β and γ. β and γ relaxations are likely associated with motions in glucosidic units. NaCl presence reveals an additional relaxation process. Dielectric parameters show significant correlation with dough rheological properties.