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Development of gluten extensibility measurement using tensile test

Abang Zaidel, D. N. and Chin, N. L. and Abd Rahman, R. and Karim, R. (2007) Development of gluten extensibility measurement using tensile test. In: World Engineering Congress 2007, 5-9 August 2007, Penang, Malaysia.



Gluten is a viscoelastic mass obtained from washing of wheat flour dough. A simple set-up of tensile test was built to determine gluten extensibility, which is one of the most common measurements employed in determining the quality of gluten. The main problem encountered in performing gluten and dough extensibility test is to hold the sample so that it breaks within the sample and not at the jaws that hold the sample. In this work, gluten strip of about 5.0 ± 0.5 g was clamped to the set-up which is attached to Instron 5566 series and then extended at the centre by hook at crosshead speed of 300mm/min. 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 result of the study shows that gluten obtained from strong flour has greater extensibility compared to weak flour.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Extensibility, gluten, Instron 5566 series, tensile test, viscoelastic mass
Subjects:T Technology > T Technology (General)
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:5610
Deposited By: Norhani Jusoh
Deposited On:01 Jun 2008 07:41
Last Modified:01 Jun 2010 15:33

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