Research Article Characterization of Some Spelt Wheat

Research ArticleCharacterization of Some Spelt Wheat Starches asa Renewable Biopolymeric Material

Dorota GaBkowska1 Teresa Witczak2 JarosBaw Korus3 and LesBaw Juszczak1

1 Department of Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 122 30-149 Krakow Poland2Department of Engineering andMachinery for Food Industry University of Agriculture inKrakow Balicka 122 30-149Krakow Poland3Department of Carbohydrate Technology University of Agriculture in Krakow Balicka 122 30-149 Krakow Poland

Correspondence should be addressed to Lesław Juszczak rrjuszczcyf-kredupl

Received 31 October 2013 Accepted 19 December 2013 Published 5 February 2014

Academic Editors A Buzarovska T R Chantara and A Uygun

Copyright copy 2014 Dorota Gałkowska et al This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

The aim of this work was to analyze selected physical chemical thermal and rheological properties of starches isolated fromdifferent spelt wheat varieties The analyzed starches contained from 225 to 246 g100 g of amylose and from 459 to 506mg100 gof phosphorus Ranges of characteristic gelatinization temperatures119879

119874119879119875 and119879

119864 were 557ndash585∘C 611ndash626∘C and 674ndash682∘C

respectively while gelatinization enthalpy ranged from 887 to 996 JgThe pasting curves showed significant differences in pastingcharacteristics of the starches The values of maximum viscosity (120578max) and viscosity after cooling (120578

50) determined for the starch

pastes were in the range of 823ndash1007 BU and 1493ndash1727 BU respectively The starch pastes demonstrated non-Newtonianshear thinning flow behaviour and thixotropy phenomenon After cooling the resulting starch gels were characterized by differentviscoelastic properties with a dominance of elastic features (G1015840 gt G

10158401015840

)The starches exhibited different tendency to retrogradationwith its degree (119877 = Δ119867

119877Δ119867119866) in the range of 211ndash374

1 Introduction

Spelt wheat (Triticim aestivum ssp spelta) is one of the oldestsubspecies of wheat that is used by humans Spelt has alreadybeen cultivated about 7-8 thousand years BC Numerousarcheological discoveries in Europe areas prove that speltwheat could be cultivated as a bread cereal in the eighthcentury BC [1] Most likely it was created by the naturalintersection of emmer wheat (Triticum dicoocum) andgoatgrass species (Aegilops squarrosa) [1 2] At the beginningof the 20th century spelt wheat was one of themost importantcereals cultivated in Central Europe Despite the closerelationship to the widely grown wheat species spelt wheat isvery different from the last ones in terms of themany featuresSpelt wheat kept largely the features of the wild cereals formsthat is brittleness and fusion of grain with husk which isbeneficial for the survival and reproduction of the specieswithout human intervention Nowadays a significantincrease of interest in cultivation of spelt wheat in Europeis observed [1 2] The reason for this is growing consumersrsquo

demand for bread produced from this cereal species and acontinuous increase in the number of farms focused on theproduction of organic food [2] Spelt wheat involves verydifferent high-grade cereal species extremely resistant toadverse weather conditions and diseases [3] Therefore itdoes not require the use of fertilizers or pesticides Speltwheat grain has strong hull that effectively protects the seedfrom contamination by pollutants from the atmosphereSpelt wheat contains all the components necessary for properfunctioning of the human body [3 4] Increasing dieticiansrsquointerest in spelt wheat results from beneficial composition ofspelt wheat grain [5 6] which contains about 56 of starchStill in the husk grain of spelt wheat contains more proteinof higher degree of digestibility and biological quality ascompared to common wheat grain [4 7] Spelt wheat grainis also characterized by much higher fat content and itsbetter quality comparing to other wheat species Still in thehusk grain contains about 27 of fat Especially importantcomponents of spelt wheat are unsaturated fatty acids withpredominantly linoleic oleic and palmitic acids [5] Spelt

Hindawi Publishing CorporationISRN Polymer ScienceVolume 2014 Article ID 361069 9 pageshttpdxdoiorg1011552014361069

2 ISRN Polymer Science

wheat fat contains also more phytosterols than commonwheat fat making its consumption beneficial for loweringblood cholesterol level [3 4] Mineral compounds content ofspelt wheat amounts to about 2 There are especially muchmore phosphorus zinc copper and selenium [4] contents ascompared to other cereals Spelt wheat (Triticum spelta) is avaluable source of vitamins The spelt wheat derived vitaminE exhibits high biological activity that results from high levelof alpha-tocopherol and much higher B vitamins contents ascompared to common wheat [3 4]

Starch apart from cellulose is the most common nat-ural polysaccharide Starches of different origin and theirderivatives are the cheapest hydrocolloids In food industrythey are used as thickeners texture building agents fillersand stabilizers [8] Such a broad area of starch applicationsresults from its special chemical structure and propertiesThe main raw materials for starch production are corn andpotatoes however from the recent years the role of wheatas a starch source has significantly increased because ofrising production of wheat gluten Wheat starch exhibits abimodal distribution of starch granules and high content ofprotein and lipid components Such composition results in adecreased swelling capacity and elevated pasting temperature[9] Native starch exists in a form of semicrystalline granuleswhich are insoluble in water At low temperatures starchgranules can reversibly swell in water Heating above the socalled pasting temperature leads to disintegration of internalstructure of the granules which is manifested by the lossof granular and crystalline structure The resulting colloidalsolution which is called starch paste can be regarded as atwo-phase system consisting of continuous phase built upby dissolved molecules of amylose and dispersed remnantsof starch granules and branched amylopectin moleculesDepending on the concentration and pasting temperaturestarch forms a gel with special three-dimensional structureThe rheological properties of starch gels and pastes areespecially important during processing of starch productsStarch pastes exhibit non-Newtonian shear thinning flowbehavior with a tendency to yield stress [10]

Increasing starch importance as a renewable rawmaterialcauses onersquos interest in the new sources of the starch Wheatis an important rawmaterial for starch industry so investiga-tions on properties of different wheat starch cultivars are stillcurrentThe purpose of the present study was to characterizesome varieties of spelt wheat starch as a renewable biopoly-mericmaterial in respect of its physicochemical thermal andrheological properties

2 Material and Methods

The materials were starches isolated from the following speltwheat varieties spelt wheat 8 (SWS1) spelt wheat 11 (SWS2)and spelt wheat STH 27-5597 (SWS3) which were obtainedfrom Plant Breeding Strzelce Ltd Co IHAR Group aswell as the following flours spelt wheat flour ECCO 700(Ecco-Food Hungary) (SWS4) spelt wheat Spaldova MoukaCelozrnnaHladka (Unibal Liberec CzechRepublic) (SWS5)and spelt wheat 630 (SchapfenMuhle GmbH amp Co KG

Germany) (SWS6) Starches were isolated from the grainsand flours by a laboratory method [11] with use of 01NaCl The resulting starches were grinded in a laboratorygrinder (Pulverisett 2 Fritsch Germany) and sieved througha 0125mmmesh sieve

3 Physicochemical Properties

The total nitrogen content and total protein content (N times600) were determined according to the Kjeldahl method[12] Total lipid content was determined according to theSoxhlet method [13] Apparent amylose content was deter-mined by spectrophotometricmethoddescribed byMorrisonand Laignelet [14] using UVVis spectrophotometer (V-530Jasco Japan) Total phosphorus content was determinedby spectrophotometric method according to ISO standard3946 2000 [15] Paste clarity was measured by spectrophoto-metric method The starch suspension (1 g100 g) was heatedat 95∘C for 30min in temperature controlled water bathwith continuous stirring After cooling to temperature of25∘C transmittance of the paste at wavelength of 120582 =640 nm against distilled water was measured using UVVisspectrophotometer (V-530 Jasco Japan)

4 Thermal Characteristics

Thermodynamic gelatinization characteristics were deter-mined using differential scanning calorimeter (DSC F204Phoenix Netzsch Germany) Water-starch dispersion (3 1)was heated in the DSC aluminum pan in the temperaturerange of 25ndash110∘C with heating rate of 10∘Cmin The emptyaluminum pan was used as a reference On the basis ofreceived thermograms the onset (119879119874) peak (119879119875) and endset(119879119864) gelatinization temperatures as well as enthalpy of gela-tinization (Δ119867119866) were calculated After cooling the samplewas stored in refrigerator at 4plusmn1∘C for 7 daysThen the samplewas reheated at the same conditions as for gelatinizationThe onset (119879

119874) peak (119879

119875) endset (119879

119864) temperatures and

enthalpy of retrogradation (Δ119867119877) were calculated using

Proteus Thermal Analysis software (Netzsch Germany)

5 Rheological Properties

The intrinsic viscosity measurements were made at tempera-ture of 25∘C An amount of 1 g of starch was dissolved duringstirring in 90DMSO during 24 hours at room temperatureThe flow time of starch solutions was measured automat-ically by using an Ubbelohde capillary viscometer (119870 =0004975m2s2) equipped with a ViscoClock system (SchottInstruments Germany) over a concentration range of 0048ndash0006 gcm3 Intrinsic viscosity was determined from therelationship between specific viscosity and concentrationdescribed by the Huggins equation

120578sp

119888= [120578] + 119896

1015840[120578]2sdot 119888 (1)

where 120578sp is specific viscosity 119888 is concentration [gcm3] [120578]is intrinsic viscosity [cm3g] and 1198961015840 is Huggins constant

ISRN Polymer Science 3

Table 1 Physicochemical characteristics of spelt wheat starches

Sample Protein content(g100 g)

Crude fat content(g100 g)

Amylose content(g100 g)

Phosphoruscontent (mg100 g) Paste clarity () Intrinsic viscosity

(cm3g)SWS 1 023 plusmn 000 056 plusmn 001 2274 plusmn 003 4870 plusmn 024 949 plusmn 001 15117 plusmn 063

SWS 2 021 plusmn 000 057 plusmn 001 2363 plusmn 023 4850 plusmn 000 1225 plusmn 001 13394 plusmn 026





LSD005 001 002 031 040 003 149

Pasting characteristics of starch were determined inViscograph (ViscoAmyloGraph 803202 Brabender Ger-many) Starch suspension of concentration of 6 g100 g washeated and then cooled with a speed of 15∘Cmin Onthe basis of the experimental curve the following parame-ters were determined pasting temperature (119879

119870) maximum

viscosity (120578max) minimum viscosity (120578min) viscosity aftercooling to 50∘C (120578

50) and viscosity after 10min holding at

50∘C (1205785010

)For the rheometric experiments (flow curves and sweep

frequency tests) water-starch dispersion (6 g100 g) washeated at 95∘C for 30min The hot starch paste was put intothe measuring system of rheometer allowed to relax andcooled to temperature of measurement

The rotary viscometer Rheolab MC1 (Physica Germany)with a system of coaxial cylinders (cup diameter 2712mmbob diameter 2500mm) was used for determination of flowcurves at temperature of 50∘C in the shear rate range from 1to 500 sminus1 The experimental curves were described by powerlaw equation

120591 = 119870 sdot 120574119899 (2)

where 120591 is shear stress (Pa) 119870 is consistency coefficient(Pasdots119899) 120574119899 is shear rate (sminus1) and 119899 is flow behavior index

The sweep frequency test at 25∘C was done using MarsII (Thermo-Haake Germany) rheometer with coneplategeometry (cone diameter 60mm angle 1∘ and gap size0052mm) The test was performed at constant strain of 001in the linear viscoelastic region and at angular frequencyrange of 1ndash100 rads The power law equations were used todescribe the experimental curves

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

(3)

where 1198661015840 is storage modulus (Pa) 11986610158401015840 is loss modulus (Pa) 120596is angular frequency (rads) and119870101584011987010158401015840 1198991015840 11989910158401015840 are constants

6 Textural Properties

Starch suspension of concentration of 10 was heated attemperature of 90∘C for 30min at continuous stirring Aftercooling the resulting gel was stored at 5∘C for 12 hours

The textural properties of the gel were determined in EZTest texture analyzer (Shimadzu Japan) The gel sample wascompressed twice with a probe speed of 50mmmin and withdeformation of 50 Hardness cohesiveness elasticity andgumminess were determined from the resulting curves

7 Statistical Analysis

For statistical evaluation of the results the one-way analysis ofvariance at the significance level of 005 was performed Sig-nificance of differences between the means was determinedby Fisher LSD test at significance level of 005

8 Results and Discussion

Protein content in starch depends on botanical source ofstarch It also depends on peptides amino acids aminesenzymes and nucleic acids contents Cereal starches espe-cially wheat starch contain significantly more protein com-pounds as compared to potato starch Protein content in theanalyzed spelt wheat starches ranged from 021 to 025 g100 g(Table 1) and it was the greatest in the case of SWS4 sampleSlightly higher range of protein content in wheat starchwas reported by Vansteelandt and Delcour [16] Presence ofprotein compounds in starch affects its functional propertiesswelling and solubility in water gelatinization and clarityof starch pastes Fat content in the spelt wheat starchesamounted from 044 to 057 g100 g (Table 1) Similar rangeof fat content for wheat starch was given by Vansteelandt andDelcour [16] Similarly to protein compounds fat compoundshave significant effect on water holding capacity swellingin water and gelatinization of starch Amylose content instarch is an essential parameter since it significantly affectsfunctional properties of starch and the possibility of its useAmong the analyzed starches the highest amylose contentwas determined for SWS3 sample (Table 1) In the case ofthe other samples amylose content was within the narrowlimits and with a small statistical variation Higher amylosecontents in wheat starches were reported by Vansteelandt andDelcour [16] and Massaux et al [17] while approximatelyequal amylose contents in starches from different wheatvarieties were found by Raeker et al [18] Much wider rangesof amylose content in wheat starch and in different speltwheat varieties were reported by Sasaki et al [19] and Ieet al [20] respectively The ratio of amylose to amylopectin


Table 2 Thermodynamic characteristics of gelatinization and retrogradation of spelt wheat starches

Sample 119879119874(∘C) 119879

119875(∘C) 119879

119864(∘C) Δ119867

119866(Jg) 119879

119874119877(∘C) 119879

119875119877(∘C) 119879

119864119877(∘C) Δ119867

119877(Jg)

SWS 1 579 plusmn 00 626 plusmn 01 678 plusmn 01 923 plusmn 002 404 plusmn 03 501 plusmn 07 608 plusmn 06 231 plusmn 003






LSD005 01 01 02 006 05 09 06 008

in starch significantly affects its technological and functionalproperties Starches with lower amylose content show highervalue of peak viscosity and lower value of final viscosity inpasting characteristics Starches with higher amylose contentexhibit better thickening and gelling properties howeverthey are more susceptible to retrogradation [17] On theother hand food products with starch of higher amylopectincontent show more stable texture especially in freeze-thawcycles Among the mineral elements present in starch themost important is phosphorus whose amount depends onbotanical source of starch In wheat starches phosphorusis present in the form of phospholipids which can formcomplexes with amylose Presence of phosphorus in starchdetermines many of its physical and chemical properties aswell as the differences in cereal starches and tuber or rootstarches Phosphorus content in the analyzed starches wassimilar to each other and ranged from 4588mg P100 g forSWS3 sample to 5063mg P100 g for SWS4 (Table 1) Thatrange of phosphorus content in the spelt wheat starches is inaccordance with that reported by Franco et al [21] for wheatstarches In Table 1 values of clarity of the 1 starch pastesexpressed as transmittance value were also presented Thehighest clarity was found for SWS5 sampleThe transmittancevalues recorded for the spelt wheat starch pastes are inaccordance with the literature data [22 23] High amountof amylose-lipids complexes in cereal starches is unfavorablein respect of clarity of starch pastes since it results in theirturbidity This is confirmed in the present results The SWS1sample with high fat content showed the lowest clarity Alsohigh amount of protein compounds in starch is unfavorablefor clarity of starch pastes which was proved by low clarity ofSWS4 sample

Intrinsic viscosity is a parameter that is strictly correlatedwith molecular mass of polymer and in the case of starch itcan be used for assessment of effects of different processes forexample starch modification on degradation of starch poly-mers The lowest value of intrinsic viscosity was determinedfor SWS2 sample while the highest one for SWS8 sample(Table 1)

One of characteristic properties of starch is its ability togelatinize Gelatinization temperature is a parameter charac-teristic for particular starch Its value depends on starch towater ratio and size and crystallinity of starch granules aswellas on a degree of mechanical damage of the granules duringheating Higher pasting temperature can result from higheramount of longer amylopectin chains that require moreenergy input to their disintegration Gelatinization process

Endo

40 50 60 70 80 90 100 110D

SC si

gnal

(mW

mg)

Temperature (∘C)

Figure 1 Typical DSC curve of spelt wheat starch pastes

manifests in gradual loss in crystallinity of starch grains andloss of birefringence Typical DSC curve of spelt wheat starchis shown in Figure 1 For all of the analyzed samples twoendothermic peaks were obtained First peak characterizedgelatinization of starch granules which is defined as ameltingof the crystalline structure of starch while the second oneresulted from disintegration of amylose-lipids complexesParameters of thermodynamic pasting characteristics ofstarch samples were summarized in Table 2 Values of onsettemperature ranged from 557 (for SWS6 starch) to 586∘C(for SWS3 starch) values of peak temperature were in therange of 611ndash626∘C while values of endset temperature werefrom 674 (for SWS6 starch) to 682∘C (for SWS4 starch)The relatively small variation in the temperature range ofthe individual characteristics indicates similar structure anddegree of crystallinity of the particular spelt wheat starchesSimilar ranges and values of the characteristic gelatinizationtemperatures for starches isolated from different spelt wheatvarieties were determined by Ie et al [20] while Wilson et al[24] reported similar values of onset temperature and slightlyhigher values of end temperature Slightly lower values ofthe characteristic temperatures of thermal transition of wheatstarch are given by Vansteelandt and Delcour [16] Francoet al [21] and Chakraborty et al [23] Values of gelatinizationenthalpy (Δ119864) were from 887 to 996 Jg for SWS6 and SWS4starch respectively Gelatinization enthalpy is a measure forthe total crystallinity of amylopectin and therefore a measureof amount and quality of starch crystallites Chakrabortyet al [23] showed that starches having higher crystallinity hadhigher values of gelatinization enthalpy In the present studythe values of gelatinization enthalpy are in the lower region of


Table 3 Pasting characteristic of spelt wheat starches

Sample 119879119875(∘C) 120578max (BU) 120578min (BU) 120578

50(BU) 120578

5010(BU)

SWS 1 808 plusmn 06 823 plusmn 40 623 plusmn 61 1493 plusmn 65 1210 plusmn 66






LSD005 28 59 68 113 111

the range given for spelt wheat starches by Wilson et al [24](82ndash132 Jg) while they aremuch higher than these reportedby Ie at al [20]Higher values of gelatinization enthalpy deter-mined for starches isolated from various varieties of commonwheat are reported by Vansteelandt and Delcour [16] andFranco et al [21] while Chakraborty et al [23] give similarvalues of gelatinization enthalpy of wheat starches as com-pared to these determined in the present study Characteristicfeature of wheat starch gelatinization characteristics is thepresence of the second endothermic peak that results fromdisintegration of amylose-lipids complexes Values of thecharacteristic onset temperature ranged from 898∘C (SWS6starch) to 951∘C (SWS1 starch) values of peak temperaturewere from 942 to 1005∘C while values of end temperaturewere in the range of 1025ndash1036∘C for SWS4 and SWS1 starchrespectively Values of enthalpy gelatinization were 032ndash095Jg (data not given) Slightly higher onset temperature andsimilar values of peak and end temperatures for differentspelt wheat starches were reported by Wilson et al [24]The above-mentioned authors give however higher valuesof gelatinization enthalpy of the process of disintegration ofthe amylose-lipids complexes Higher values of gelatinizationenthalpy for durum wheat starch are reported by Vanstee-landt and Delcour [16] In the present study significant linearcorrelations between crude fat content and onset temperature(119903 = 08122) or maximum peak (119903 = 08237) of the process ofthermal disintegration of amylose-lipids complexes as well asbetween phosphorus content and enthalpy of disintegrationof the complexes (119903 = 08283) were found

During heating of starch water suspension the starchgranules swell amylose leaches from the granules and acolloidal solution is formed in which the continuous phase iscomposed of amylose dissolved inwaterwith suspended frag-ments of starch granules composed mainly of amylopectinfraction [10] When such system is cooled down a three-dimensional network is formed as a result of forming ofnew hydrogen bonds that link glucan chains of starch andthus stabilize the internal structure of the system Furthercooling of such a system with appropriate concentration ofthe starch results in the formation of gel During pastingof starch above a characteristic temperature referred toas pasting temperature viscosity of the starch suspensionincreases rapidly until reaching a maximum Further heat-ing especially above 95∘C leads to decrease in viscosityand then during the cooling phase the viscosity increasesThese changes are recorded in a form of pasting curves

180 100

90

80

70

60

50

40

160

140

120

100

80

60

40

20

0

Brab

ende

r visc

osity

(BU

)

0 10 20 30 40

SWS1

Tem

pera

ture

(∘C)

Time (min)

SWS2SAS4

Figure 2 Typical pasting curves of spelt wheat starches

Examples of the pasting curves of the analyzed starchesare shown in Figure 2 These curves indicate differences inpasting characteristics of the spelt wheat starches Shape ofpasting curve of starch depends on among others amyloseto amylopectin ratio Amylopectin affects the increase inviscosity of starch pastes since it ensures the swelling of starchgranules On the other hand amylose affects the decreasein swelling capacity of starch because of reinforcing effecton the internal structure of the starch granules In the caseof wheat starch the factor that determines pasting of starchapart from protein and fat compounds is quantitative ratioof A to B granules Pasting temperatures of the analyzedstarches were slightly differentiated and ranged from 757to 812∘C with the lowest one and significantly differentfrom the other temperatures determined for SWS3 starch(Table 3) Slightly higher ranges of pasting temperatures forspelt wheat starches are given by Wilson et al [24] Higherpasting temperatures of wheat starch than potato starch resultfrom significantly lower swelling capacity of cereal starchesIn the present study a significant negative linear correlationbetween phosphorus content and pasting temperature (119903 =minus09249) was found Viscosity of starch paste increases tomaximum viscosity with increase in temperature as a resultof swelling of starch granulesThe highest value of maximumviscosity was shown by SWS4 sample while the lowest one by


Table 4 Parameters of rheological models describing flow and viscoelastic behavior of spelt wheat starch pastes and gels

Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772

SWS 1 5372 plusmn 200 023 plusmn 001 09644 11159 plusmn 876 015 plusmn 001 09868 1590 plusmn 107 028 plusmn 002 09980SWS 2 4558 plusmn 225 024 plusmn 001 09738 10560 plusmn 248 017 plusmn 001 09948 1712 plusmn 152 031 plusmn 001 09976SWS 3 1804 plusmn 094 036 plusmn 001 09915 11987 plusmn 320 017 plusmn 001 09922 1843 plusmn 096 031 plusmn 001 09977SWS 4 2648 plusmn 103 030 plusmn 001 09790 7929 plusmn 343 017 plusmn 001 09941 1306 plusmn 110 031 plusmn 001 09988SWS 5 2319 plusmn 060 033 plusmn 001 09885 9655 plusmn 648 017 plusmn 002 09913 1537 plusmn 072 029 plusmn 001 09992SWS 6 1999 plusmn 028 034 plusmn 001 09965 14154 plusmn 538 018 plusmn 001 09852 2178 plusmn 185 029 plusmn 003 09976LSD005 243 002 954 002 222 003

SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6

Figure 3 Examples of flow curves of spelt wheat starch pastes

SWS1 sample (Table 3) During holding of the starch pastesat elevated temperature a decrease in viscosity is observedwhich proves that the starch paste has reduced stability atelevated temperature [17] Values of the decrease in viscosity(breakdown) for the analyzed starches ranged from 20 to29 BU and were significantly correlated with values of max-imum viscosity (119903 = 08250) Reduction in temperature to50∘Chas a significant effect on themost important changes inviscosity All the analyzed starch pastes after cooling to 50∘Cexhibited the highest values of viscosity of the entire courseof pasting characteristics being significantly higher than therespective values ofmaximumviscosityThe greatest viscosityat 50∘Cwas shown by SWS4 sample while the smallest one bySWS1 sampleThe size of the viscosity increase after cooling ofthe starch paste to 50∘Cwas 78ndash105 BU Holding of the starchpastes at 50∘C for 10min caused a decrease in their viscosityproving limited resistance of the pastes to shearing forcesThesize of that decrease was from 25 to 30 BU

Examples of typical flow curves of the starch pastes areshown in Figure 3 The samples exhibited non-Newtonianshear thinning flow behaviour with tendency to yield stressSuch a rheological character of starch pastes is consideredas typical which is proved by much literature data [8 1025 26] Moreover the pastes exhibited rheological instabilitycalled thixotropy which is demonstrated in the form of

hysteresis loops with increasing and decreasing shear rateThe shear thinning flow behaviour of starch pastes is a resultof destruction of the entangled network of polysaccharidemolecules forming kind of structure stabilized by hydrogenbonds During shinning with increasing shear rates the rateof rupture of the existing intermolecular bonds is greater thanthe rate of recreation of these bonds which demonstratesreduction of the shear resistance and consequently causes adecrease in the apparent viscosity [26]

Flow curves of the analyzed starches were described bypower law model (Formula (2)) and the values of the deter-mined parameters are summarized in Table 4 Consistencycoefficient 119870 is a measure of the initial viscosity of the starchpaste The higher its value is the more viscous the paste isThe highest value of consistency coefficient was found forSWS1 starch (5372 Pasdots119899) while the lowest one for SWS3(1804 Pasdots119899) An important factor affecting viscosity of starchpastes is amylose to amylopectin ratio Xie et al [27] foundthat the greater the amylose content is the higher viscosity thestarch paste exhibits Another important factor is presenceof nonstarch components In the present study a significantlinear correlation between fat content and value of consis-tency coefficient was stated (119903 = 09315) Flow behaviourindex is a measure of a deviation of rheological properties offluid from Newtonian flow behaviour In the case of all theanalyzed starches the values of flow behaviour index were lessthan one and ranged from 023 to 036 indicating that thestarch pastes exhibited non-Newtonian shear thinning flowbehaviour Significant negative linear correlation between fatcontent and values of flow behavior index (119903 = minus09572) wasfound Thixotropy hysteresis of the flow curves reflects thedegree of destruction and reconstruction of the structure ofstarch paste during shearing All the starch pastes under studyshowed thixotropy phenomenon (Figure 3)

Viscoelastic properties of material result from presenceof structures capable of partially storing the energy suppliedwhich after removal of the applied stress is recovered Inpractice part of the supplied energy is dissipated and afterremoval of the stress it is not recovered Therefore the realmaterials show viscoelastic properties The parameters thatcharacterize the share of elastic and viscous properties ofmaterial are storage modulus (1198661015840) representing that part ofenergy that is stored in the material and loss modulus (11986610158401015840)representing that part of energy that is dissipated duringviscous flow of the material In Figure 4 the curves of storage


Table 5 Textural properties of spelt wheat starch gels

Sample Hardness (N) Cohesiveness Springiness Gumminess (N)SWS 1 1824 plusmn 048 026 plusmn 001 065 plusmn 003 168 plusmn 007

SWS 2 2385 plusmn 368 027 plusmn 004 026 plusmn 002 621 plusmn 012





LSD005 223 003 004 055

1 10

10

100

100

1000

Angular frequency (rads)

G998400G

998400998400(P

a)

SWS2SWS4SWS5

Figure 4 Examples of mechanical spectra of spelt wheat starch gels

and loss moduli in function of angular frequency for threeexamples of spelt wheat starch gels are presentedThe param-eters of power law models describing the above-mentionedcurves are summarized in Table 4 For all the starch gelsvalues of storagemoduluswere higher than these of lossmod-ulus within whole angular frequency range which reflectsthat the elastic properties of the samples dominated overthe viscous ones Among the analyzed starch gels the lowestvalues of bothmoduli were stated for SWS4 sample while thehighest ones for SWS6 sample The initial values of storagemodulus (1198661015840) and lossmodulus (11986610158401015840) provide values of1198701015840 and11987010158401015840 parameters that are presented in Table 4 Values of1198701015840 and11987010158401015840 parameters ranged from 7929 to 14154 and from 1306 to

2178 respectively Values of loss tangent (tan 120575 = 119866101584010158401198661015840) atangular frequency of 1 rads were in a narrow range of 014ndash016 It reflects that the starches in the concentration usedformedweak gels (tan 120575 = 01) Values of 1198991015840 parameter rangedfrom 024 to 036 while the differences between values of11989910158401015840 parameter were inconsiderable Significant factor affecting

viscoelastic properties of starches is amylose to amylopectinratio Sasaki et al [19 28] observed that starch gels with highshare of amylopectin are softer and weaken as compared tothe gels of starches with greater amount of amylose

Examples of texture profiles determined for two starches(SWS4 and SWS5) are presented in Figure 5 They showedextremely high values of hardness expressed as force requiredfor destroying the gel structure The texture profiles of

minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5

Figure 5 Examples of TPA curves of spelt wheat starch gels

the other samples were similar in shape with intermediatehardness values In Table 5 values of the parameters oftexture profile analysis (TPA) were presented Texture of thestarch gels reflects their structure and physicochemical andrheological properties Texture can be described by suchparameters as hardness cohesiveness elasticity and gummi-ness Hardness of starch gels increases over time of storagebecause the amount of crystalline regions increases and theamount of cross-linking between the polymer molecules viahydrogen bonds that is related to starch retrogradation alsoincreases Hardness of the analyzed gels was from 1426Nfor SWS5 starch to 3655N for SWS4 starch (Table 5) Thegreater the gel hardness is the greater the force is required todisintegrate the structure of the gel Cohesiveness of starchgel is a measure of difficulty in destroying the initial gelstructure Among the studied starch gels the highest valueof cohesiveness similarly to hardness was found for SWS4starch Elasticity of the material is expressed as a speedwith which the sample returns to its initial structure afterremoval of the applied stress The highest elasticity wasshowed by SWS5 starch gel while the lowest one by SWS2starch gel According to Karam et al [29] a decisive factor inthe occurrence of elasticity of the starch gels is interactionsbetween fragments of swollen starch granules and continuousphase composed of particles of dispersed amylose A proofof significant effect of amylose content on elasticity of starchgel is high linear correlation (119903 = 09260) between thesetwo parameters Gumminess is a parameter that is closely


correlated with hardness (119903 = 09345) and the highest valueof that parameter was found for SWS4 starch gel

Starch retrogradation is a phenomenon that results fromformation of new hydrogen bonds between starch chains andthe resulting aggregation of the polymers During retrogra-dation amylose forms double helices composed of 40ndash70 glu-cose molecules [7] while recrystallization of amylopectin is aresult of interactions between the outer amylopectin branchchains During heating of starch gel which was previouslystored in cooling conditions for a given time an endothermicpeak with characteristic temperatures lower of 10ndash20∘C frompasting temperature range is observed [7] This peak is ameasure of energy required for disintegration of the recrys-tallized amylopectin According to Singh et al [7] values ofretrogradation enthalpy are 60ndash80 lower than gelatinizationenthalpy In Table 2 values of characteristic phase transitiontemperatures and retrogradation enthalpy are given Theonset temperature ranged from 404 (SWS1 starch) to 439∘C(SWS4 starch) Differentiation between the samples wasmuch lower in the case of values of transition peak andendset temperature A similar range of onset temperaturebut slightly lower values of peak and endset temperature wasgiven by Yoo and Jane [30] The ranges of temperatures ofendothermic transition associated with the disintegration ofthe recrystallized amylopectin reported in the literature mayslightly vary due to different initial concentration of starch inthe gels and different storage times and temperatures Valuesof retrogradation enthalpy ranged from 187 Jg to 372 Jg forSWS6 and SWS4 starch samples respectively and were lowerthan these reported byYoo and Jane [30]The rate of retrogra-dation (119877) expressed as ratio ofΔ119867119877 toΔ119867119866 was from 211(for SWS6 starch) to 374 (for SWS4 starch) An essentialfactor that affects retrogradation of starch is structure of amy-lopectin and degree of polymerization of its chains Longerbranch chains significantly contribute to retrogradation rateand creation of the structures of greater crystallinity [30]

9 Conclusions

Spelt wheat starches of various botanical sources showeddifferent physical chemical thermal and rheological prop-erties The factors that have significant impact on theproperties of starch are nonstarch compounds and amylosecontents and structure of amylopectinThe pastes of the speltwheat starches showed non-Newtonian shear thinning flowbehaviour and thixotropy phenomenon After cooling theresulting starch gels were characterized by different viscoelas-tic properties with a dominance of elastic features (1198661015840 gt 11986610158401015840)The starches exhibited different tendency to retrogradationOn the basis of the obtained results and their comparisonwith the literature data concerning wheat starch characteris-tics it can be stated that spelt wheat grains can be good sourceof wheat starch due to its limited agrotechnical requirements

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors kindly thank the Plant Breeding Strzelce LtdCo IHAR Group for providing the samples of spelt wheatgrains used in this study

References

[1] T Bojnanska and H Francakova ldquoThe use of spelt wheat(Triticum spelta L) for baking applicationsrdquo Rostlinna Vyrobavol 48 no 4 pp 141ndash147 2002

[2] H SulewskaW Koziara K Panasiewicz G Ptaszynska andMMrozowska ldquoChemical composition of grain and protein yieldof spelt varieties depended on selected agrotechnical factorsrdquoJournal of Research and Applications in Agriculture Engineeringvol 53 no 4 pp 92ndash95 2008

[3] G Bonafaccia V Galli R Francisci V Mair V Skrabanja andI Kreft ldquoCharacteristics of spelt wheat products and nutritionalvalue of spelt wheat-based breadrdquo Food Chemistry vol 68 no4 pp 437ndash441 2000

[4] Z Kohajdova and J Karovicova ldquoNutritional value and bakingapplications of spelt wheatrdquo Acta Scientiarum Polonorum Tech-nologia Alimentaria vol 7 no 3 pp 5ndash14 2008

[5] A Ceglinska and W Gromulska ldquoRoznorodnosc produktow zorkiszurdquo Przegląd Zbozowo-Młynarski vol 5 pp 30ndash31 2008

[6] H Zielinski A Ceglinska and A Michalska ldquoBioactive com-pounds in spelt breadrdquo European Food Research and Technologyvol 226 no 3 pp 537ndash544 2008

[7] N Singh J Singh L Kaur N S Sodhi and B S GillldquoMorphological thermal and rheological properties of starchesfrom different botanical sourcesrdquo Food Chemistry vol 81 no 2pp 219ndash231 2003

[8] K Pycia L Juszczak D Gałkowska and M Witczak ldquoPhysic-ochemical properties of starches obtained from Polish potatocultivarsrdquo StarchStarke vol 64 no 2 pp 105ndash114 2012

[9] E Escarnot J M Jacquemin R Agneessens and M PaquotldquoComparative study of the content and profiles of macronutri-ents in spelt and wheat a reviewrdquo Biotechnologie AgronomieSociete et Environnement vol 16 no 2 pp 243ndash256 2012

[10] L Juszczak M Witczak T Zięba and T Fortuna ldquoRheologicalbehavior of heated potato starch dispersionrdquo InternationalAgrophysics vol 26 no 4 pp 381ndash386 2012

[11] M Richter S Augustat and F Schierbaum Ausgewahle Meto-den der Starkechemie VEB Fachbuchverlag Leipzing Ger-many 1968

[12] PN-EN ISO 31882000 ldquoStarches and derived products Deter-mination of nitrogen content by the Kjeldahl methodmdashtitrimetric methodrdquo

[13] PN-EN ISO 39472001 ldquoStarches and derived products Deter-mination of total fat contentrdquo

[14] W R Morrison and B Laignelet ldquoAn improved colorimetricprocedure for determining apparent and total amylose in cerealand other starchesrdquo Journal of Cereal Science vol 1 no 1 pp9ndash20 1983

[15] ISO 39462000 ldquoStarches and derived products Determinationof total phosphorus contentmdashspectrophotometric methodrdquo

[16] J Vansteelandt and J A Delcour ldquoCharacterisation of starchfromdurumwheat (Triticum durum)rdquo StarchStarke vol 51 no2-3 pp 73ndash80 1999

[17] C Massaux M Sindic J Lenartz et al ldquoVariations in physico-chemical and functional properties of starches extracted from


European soft wheat (Triticum aestivum L) the importance topreserve the varietal identityrdquo Carbohydrate Polymers vol 71no 1 pp 32ndash41 2008

[18] M O Raeker C S Gaines P L Finney and T DonelsonldquoGranule size distribution and chemical composition of starchesfrom 12 softwheat cultivarsrdquoCereal Chemistry vol 75 no 5 pp721ndash728 1998

[19] T Sasaki T Yasui J Matsuki and T Satake ldquoComparison ofphysical properties of wheat starch gels with different amylosecontentrdquo Cereal Chemistry vol 79 no 6 pp 861ndash866 2002

[20] P S Ie D Petros D H Stinner et al ldquoComparison ofthe gelatinization behavior of organic and conventional speltstarches assessed by thermal and rheological analysesrdquo Journalof Agricultural and Food Chemistry vol 60 no 36 pp 9229ndash9235 2012

[21] C M L Franco K-S Wong S-H Yoo and J-L JaneldquoStructural and functional characteristics of selected soft wheatstarchesrdquo Cereal Chemistry vol 79 no 2 pp 243ndash248 2002

[22] P van Hung and N Morita ldquoEffects of granule sizes on physic-ochemical properties of cross-linked and acetylated wheatstarchesrdquo StarchStarke vol 57 no 9 pp 413ndash420 2005

[23] M Chakraborty K Matkovic D G Grier et al ldquoPhysicochem-ical and functional properties of tetraploid and hexaploid waxywheat starchrdquo StarchStarke vol 56 no 8 pp 339ndash347 2004

[24] J D Wilson D B Bechtel G W T Wilson and P A SeibldquoBread quality of spelt wheat and its starchrdquo Cereal Chemistryvol 85 no 5 pp 629ndash638 2008

[25] S Lagarrigue and G Alvarez ldquoThe rheology of starch dis-persions at high temperatures and high shear rates a reviewrdquoJournal of Food Engineering vol 50 no 4 pp 189ndash202 2001

[26] D Yoo and B Yoo ldquoRheology of rice starch-sucrose compos-itesrdquo StarchStarke vol 57 no 6 pp 254ndash261 2005

[27] F Xie L Yu B Su et al ldquoRheological properties of starches withdifferent amyloseamylopectin ratiosrdquo Journal of Cereal Sciencevol 49 no 3 pp 371ndash377 2009

[28] T Sasaki T Yasui J Matsuki and T Satake ldquoRheologicalproperties of mixed gels using waxy and non-waxy wheatstarchrdquo StarchStarke vol 54 no 9 pp 410ndash414 2002

[29] L B Karam M V E Grossmann R S S F Silva C Ferreroand N E Zaritzky ldquoGel textural characteristics of corn cassavaand yam starch blends amixture surface responsemethodologyapproachrdquo StarchStarke vol 57 no 2 pp 62ndash70 2005

[30] S-H Yoo and J-L Jane ldquoStructural and physical characteristicsof waxy and other wheat starchesrdquo Carbohydrate Polymers vol49 no 3 pp 297ndash305 2002

Submit your manuscripts athttpwwwhindawicom

ScientificaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

CorrosionInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Polymer ScienceInternational Journal of



CeramicsJournal of


CompositesJournal of

NanoparticlesJournal of



International Journal of

Biomaterials


NanoscienceJournal of

TextilesHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Journal of

NanotechnologyHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Journal of

CrystallographyJournal of


The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014


CoatingsJournal of

Advances in

Materials Science and EngineeringHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Smart Materials Research



MetallurgyJournal of


BioMed Research International

MaterialsJournal of


Nano

materials


Journal ofNanomaterials


wheat fat contains also more phytosterols than commonwheat fat making its consumption beneficial for loweringblood cholesterol level [3 4] Mineral compounds content ofspelt wheat amounts to about 2 There are especially muchmore phosphorus zinc copper and selenium [4] contents ascompared to other cereals Spelt wheat (Triticum spelta) is avaluable source of vitamins The spelt wheat derived vitaminE exhibits high biological activity that results from high levelof alpha-tocopherol and much higher B vitamins contents ascompared to common wheat [3 4]

Starch apart from cellulose is the most common nat-ural polysaccharide Starches of different origin and theirderivatives are the cheapest hydrocolloids In food industrythey are used as thickeners texture building agents fillersand stabilizers [8] Such a broad area of starch applicationsresults from its special chemical structure and propertiesThe main raw materials for starch production are corn andpotatoes however from the recent years the role of wheatas a starch source has significantly increased because ofrising production of wheat gluten Wheat starch exhibits abimodal distribution of starch granules and high content ofprotein and lipid components Such composition results in adecreased swelling capacity and elevated pasting temperature[9] Native starch exists in a form of semicrystalline granuleswhich are insoluble in water At low temperatures starchgranules can reversibly swell in water Heating above the socalled pasting temperature leads to disintegration of internalstructure of the granules which is manifested by the lossof granular and crystalline structure The resulting colloidalsolution which is called starch paste can be regarded as atwo-phase system consisting of continuous phase built upby dissolved molecules of amylose and dispersed remnantsof starch granules and branched amylopectin moleculesDepending on the concentration and pasting temperaturestarch forms a gel with special three-dimensional structureThe rheological properties of starch gels and pastes areespecially important during processing of starch productsStarch pastes exhibit non-Newtonian shear thinning flowbehavior with a tendency to yield stress [10]

Increasing starch importance as a renewable rawmaterialcauses onersquos interest in the new sources of the starch Wheatis an important rawmaterial for starch industry so investiga-tions on properties of different wheat starch cultivars are stillcurrentThe purpose of the present study was to characterizesome varieties of spelt wheat starch as a renewable biopoly-mericmaterial in respect of its physicochemical thermal andrheological properties

2 Material and Methods

The materials were starches isolated from the following speltwheat varieties spelt wheat 8 (SWS1) spelt wheat 11 (SWS2)and spelt wheat STH 27-5597 (SWS3) which were obtainedfrom Plant Breeding Strzelce Ltd Co IHAR Group aswell as the following flours spelt wheat flour ECCO 700(Ecco-Food Hungary) (SWS4) spelt wheat Spaldova MoukaCelozrnnaHladka (Unibal Liberec CzechRepublic) (SWS5)and spelt wheat 630 (SchapfenMuhle GmbH amp Co KG

Germany) (SWS6) Starches were isolated from the grainsand flours by a laboratory method [11] with use of 01NaCl The resulting starches were grinded in a laboratorygrinder (Pulverisett 2 Fritsch Germany) and sieved througha 0125mmmesh sieve

3 Physicochemical Properties

The total nitrogen content and total protein content (N times600) were determined according to the Kjeldahl method[12] Total lipid content was determined according to theSoxhlet method [13] Apparent amylose content was deter-mined by spectrophotometricmethoddescribed byMorrisonand Laignelet [14] using UVVis spectrophotometer (V-530Jasco Japan) Total phosphorus content was determinedby spectrophotometric method according to ISO standard3946 2000 [15] Paste clarity was measured by spectrophoto-metric method The starch suspension (1 g100 g) was heatedat 95∘C for 30min in temperature controlled water bathwith continuous stirring After cooling to temperature of25∘C transmittance of the paste at wavelength of 120582 =640 nm against distilled water was measured using UVVisspectrophotometer (V-530 Jasco Japan)

4 Thermal Characteristics

Thermodynamic gelatinization characteristics were deter-mined using differential scanning calorimeter (DSC F204Phoenix Netzsch Germany) Water-starch dispersion (3 1)was heated in the DSC aluminum pan in the temperaturerange of 25ndash110∘C with heating rate of 10∘Cmin The emptyaluminum pan was used as a reference On the basis ofreceived thermograms the onset (119879119874) peak (119879119875) and endset(119879119864) gelatinization temperatures as well as enthalpy of gela-tinization (Δ119867119866) were calculated After cooling the samplewas stored in refrigerator at 4plusmn1∘C for 7 daysThen the samplewas reheated at the same conditions as for gelatinizationThe onset (119879

119874) peak (119879

119875) endset (119879

119864) temperatures and

enthalpy of retrogradation (Δ119867119877) were calculated using

Proteus Thermal Analysis software (Netzsch Germany)

5 Rheological Properties

The intrinsic viscosity measurements were made at tempera-ture of 25∘C An amount of 1 g of starch was dissolved duringstirring in 90DMSO during 24 hours at room temperatureThe flow time of starch solutions was measured automat-ically by using an Ubbelohde capillary viscometer (119870 =0004975m2s2) equipped with a ViscoClock system (SchottInstruments Germany) over a concentration range of 0048ndash0006 gcm3 Intrinsic viscosity was determined from therelationship between specific viscosity and concentrationdescribed by the Huggins equation

120578sp

119888= [120578] + 119896

1015840[120578]2sdot 119888 (1)

where 120578sp is specific viscosity 119888 is concentration [gcm3] [120578]is intrinsic viscosity [cm3g] and 1198961015840 is Huggins constant













LSD005 001 002 031 040 003 149


119870) maximum



50∘C (1205785010




120591 = 119870 sdot 120574119899 (2)



1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

(3)











Sample 119879119874(∘C) 119879

119875(∘C) 119879

119864(∘C) Δ119867

119866(Jg) 119879

119874119877(∘C) 119879

119875119877(∘C) 119879

119864119877(∘C) Δ119867

119877(Jg)







LSD005 01 01 02 006 05 09 06 008




Endo

40 50 60 70 80 90 100 110D

SC si

gnal

(mW

mg)

Temperature (∘C)






50(BU) 120578

5010(BU)







LSD005 28 59 68 113 111



180 100

90

80

70

60

50

40

160

140

120

100

80

60

40

20

0

Brab

ende

r visc

osity

(BU

)

0 10 20 30 40

SWS1

Tem

pera

ture

(∘C)

Time (min)

SWS2SAS4





Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772


SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6















LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials















LSD005 001 002 031 040 003 149


119870) maximum



50∘C (1205785010




120591 = 119870 sdot 120574119899 (2)



1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

(3)











Sample 119879119874(∘C) 119879

119875(∘C) 119879

119864(∘C) Δ119867

119866(Jg) 119879

119874119877(∘C) 119879

119875119877(∘C) 119879

119864119877(∘C) Δ119867

119877(Jg)







LSD005 01 01 02 006 05 09 06 008




Endo

40 50 60 70 80 90 100 110D

SC si

gnal

(mW

mg)

Temperature (∘C)






50(BU) 120578

5010(BU)







LSD005 28 59 68 113 111



180 100

90

80

70

60

50

40

160

140

120

100

80

60

40

20

0

Brab

ende

r visc

osity

(BU

)

0 10 20 30 40

SWS1

Tem

pera

ture

(∘C)

Time (min)

SWS2SAS4





Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772


SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6















LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials





Sample 119879119874(∘C) 119879

119875(∘C) 119879

119864(∘C) Δ119867

119866(Jg) 119879

119874119877(∘C) 119879

119875119877(∘C) 119879

119864119877(∘C) Δ119867

119877(Jg)







LSD005 01 01 02 006 05 09 06 008




Endo

40 50 60 70 80 90 100 110D

SC si

gnal

(mW

mg)

Temperature (∘C)






50(BU) 120578

5010(BU)







LSD005 28 59 68 113 111



180 100

90

80

70

60

50

40

160

140

120

100

80

60

40

20

0

Brab

ende

r visc

osity

(BU

)

0 10 20 30 40

SWS1

Tem

pera

ture

(∘C)

Time (min)

SWS2SAS4





Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772


SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6















LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials






50(BU) 120578

5010(BU)







LSD005 28 59 68 113 111



180 100

90

80

70

60

50

40

160

140

120

100

80

60

40

20

0

Brab

ende

r visc

osity

(BU

)

0 10 20 30 40

SWS1

Tem

pera

ture

(∘C)

Time (min)

SWS2SAS4





Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772


SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6















LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials





Sample 120591 = 119870 sdot 120574119899

1198661015840= 1198701015840sdot 1205961198991015840

11986610158401015840= 11987010158401015840sdot 12059611989910158401015840

119870 (Pa sdot s119899) 119899 1198772

1198701015840

1198991015840

1198772

11987010158401015840

11989910158401015840

1198772


SWS1

300

200

100

100 200 300 400 500

0

0

Shea

r stre

ss (P

a)

Shear rate (1s)

SWS4SWS6















LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials











LSD005 223 003 004 055

1 10

10

100

100

1000


G998400G

998400998400(P

a)

SWS2SWS4SWS5






minus5

0

5

10

15

20

25

30

35

40

0 20 40 60 80 100 120

Time (s)

Forc

e (N

)

SWS4SWS5






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials






9 Conclusions




Acknowledgment


References








































CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials

























CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials










CeramicsJournal of







Biomaterials




Journal of


Journal of





CoatingsJournal of

Advances in








MaterialsJournal of


Nano

materials



Documents

Research Article Characterization of Some Spelt Wheat