Laminar flow of soursop juice through concentric annuli: Friction factors and rheology

Laminar axial flow of a pseudoplastic fluid food (soursop, juice) in annular ducts has been experimentally investigated. In the first part of the manuscript, the rheological behavior of soursop juice, being essential for the annular flow analysis, was completely determined from 9.3 to 49.4 degrees Brix and temperatures from 0.4 degrees C to 68.8 degrees C, using a rotational rheometer equipped with coaxial cylinders. In order to test the adequacy of the rheology results, pressure loss data in the laminar pipe flow were collected and then experimental and theoretical friction factors were compared, showing excellent agreement, which indicated the reliability of the Power-Law model for describing the soursop juices. In the second part, pressure loss in annular regions was measured and used to estimate friction factors, which were then compared to those resulted from analytical and semi-analytical equations. The principal contributions of this article are to provide a review on the determination of friction factors-Reynolds number of pseudoplastic fluids in annuli, and also supply extensive new experimental data on the rheological properties and pressure loss of an important shear-thinning fluid food, which is of particular interest for the food engineering process design. (c) 2006 Elsevier Ltd. All rights reserved.

The influence of fermentation time and the presence of salts in the rheology of the fermentation broth of a polysaccharide-producing bacteria free of soil

Rheological studies were carried out in the fermentation broth of a polysaccharide-producing microorganism free of soil. This microorganism was designated 4B. The bacteria 4B was inoculated in the fermentation broth, which consisted of a carbon source and mineral salts, and it was incubated in a rotating agitator at 30 degreesC for 72 h at 210 rpm. A rheometer of concentric cylinders equipped with a thermostatic bath was used and the readings were taken at 25 degreesC. A study was made of the influence of the fermentation time and the readings were made after 24, 48 and 72 h of incubation, using, separately, sucrose and glucose as carbon sources. The influence of the salt concentrations was determined in each carbon source; the salts used were NaCl, KCl and CaCl2 in the concentrations of 0.4%, 1.0%, 2.0% and 3.0%. It was observed that the fermentation broth behaves as a non-Newtonian fluid and it presents pseudoplastic behaviour. Calculations were made of the flow behaviour index (n) and the consistency index (k) of the samples after 24, 48 and 72 h of fermentation, and it was observed that the 72 h sample presented higher k and consequently higher apparent viscosity. of the carbon sources used, the sucrose presented higher viscous broths after 24 and 48 h, and the glucose after 72 h of fermentation. With relation to the effect of the addition of salts, the CaCl2 presented a higher influence on the viscosity of the fermentation broths. (C) 2001 Elsevier B.V. Ltd. All rights reserved.

Roll waves evolution in high gradient channels to a non-Newtonian rheology

The criteria for the occurrence of roll wave phenomenon in the supercritical and turbulent Newtonian and non-Newtonian flows from the engineering point of view was analyzed. Imposing a constant discharge at the upstream of the canal and superposing a small perturbation, it was observed that roll waves can be developed more easily for small wave numbers and for high cohesions. Moreover, from the mathematical model used, it was demonstrated that the numerical viscosity was 10 times the physical viscosity.

Rheology and fluid dynamics properties of sugarcane juice

The sugarcane juice is a relatively low-cost agricultural resource, abundant in South Asia, Central America and Brazil, with vast applications in producing ethanol biofuel. In that way, a good knowledge of the rheological properties of this raw material is of crucial importance when designing and optimizing unit operations involved in its processing. In this work, the rheological behavior of untreated (USCJ, 17.9 °Brix), clarified (CSCJ, 18.2 °Brix) and mixed (MSCJ, 18.0 °Brix) sugarcane juices was studied at the temperature range from 277K to 373K, using a cone-and-plate viscometer. These fluids were found to present a Newtonian behavior and their flow curves were well-fitted by the viscosity Newtonian model. Viscosity values lied within the range 5.0×10 -3Pas to 0.04×10 -3Pas in the considered temperature interval. The dependence of the viscosity on the temperature was also successfully modeled through an Arrhenius-type equation. In addition to the dynamic viscosity, experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and measured values confirmed the reliability of the proposed equations for describing the flow behavior of the clarified and untreated sugarcane juices. © 2010 Elsevier B.V.

Deformation and tidal evolution of close-in planets and satellites using a Maxwell viscoelastic rheology

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Lasiodiplodan, an exocellular (1 -> 6)-beta-d-glucan from Lasiodiplodia theobromae MMPI: production on glucose, fermentation kinetics, rheology and anti-proliferative activity

Lasiodiplodan, an exopolysaccharide of the (1 -> 6)-beta-d-glucan type, is produced by Lasiodiplodia theobromae MMPI when grown under submerged culture on glucose. The objective of this study was to evaluate lasiodiplodan production by examining the effects of carbon (glucose, fructose, maltose, sucrose) and nitrogen sources (KNO3, (NH4)(2)SO4, urea, yeast extract, peptone), its production in shake flasks compared to a stirred-tank bioreactor, and to study the rheology of lasiodiplodan, and lasiodiplodan's anti-proliferative effect on breast cancer MCF-7 cells. Although glucose (2.05 +/- A 0.05 g L-1), maltose (2.08 +/- A 0.04 g L-1) and yeast extract (2.46 +/- A 0.06 g L-1) produced the highest amounts of lasiodiplodan, urea as N source resulted in more lasiodiplodan per unit biomass than yeast extract (0.74 +/- A 0.006 vs. 0.22 +/- A 0.008 g g(-1)). A comparison of the fermentative parameters of L. theobromae MMPI in shake flasks and a stirred-tank bioreactor at 120 h on glucose as carbon source showed maximum lasiodiplodan production in agitated flasks (7.01 +/- A 0.07 g L-1) with a specific yield of 0.25 +/- A 0.57 g g(-1) and a volumetric productivity of 0.06 +/- A 0.001 g L-1 h(-1). A factorial 2(2) statistical design developed to evaluate the effect of glucose concentration (20-60 g L-1) and impeller speed (100-200 rpm) on lasiodiplodan production in the bioreactor showed the highest production (6.32 g L-1) at 72 h. Lasiodiplodan presented pseudoplastic behaviour, and the apparent viscosity increased at 60A degrees C in the presence of CaCl2. Anti-proliferative activity of lasiodiplodan was demonstrated in MCF-7 cells, which was time- and dose-dependent with an IC50 of 100 mu g lasiodiplodan mL(-1).

Fourier-transform rheology on anionically synthesised polymer melts and solutions of various topology

Aim of this thesis was to further extend the applicability of the Fourier-transform (FT) rheology technique especially for non-linear mechanical characterisation of polymeric materials on the one hand and to investigated the influence of the degree of branching on the linear and non-linear relaxation behaviour of polymeric materials on the other hand. The latter was achieved by employing in particular FT-rheology and other rheological techniques to variously branched polymer melts and solutions. For these purposes, narrowly distributed linear and star-shaped polystyrene and polybutadiene homo-polymers with varying molecular weights were anionically synthesised using both high-vacuum and inert atmosphere techniques. Furthermore, differently entangled solutions of linear and star-shaped polystyrenes in di-sec-octyl phthalate (DOP) were prepared. The several linear polystyrene solutions were measured under large amplitude oscillatory shear (LAOS) conditions and the non-linear torque response was analysed in the Fourier space. Experimental results were compared with numerical predictions performed by Dr. B. Debbaut using a multi-mode differential viscoelastic fluid model obeying the Giesekus constitutive equation. Apart from the analysis of the relative intensities of the harmonics, a detailed examination of the phase information content was developed. Further on, FT-rheology allowed to distinguish polystyrene melts and solutions due to their different topologies where other rheological measurements failed. Significant differences occurred under LAOS conditions as particularly reflected in the phase difference of the third harmonic, Ħ3, which could be related to shear thinning and shear thickening behaviour.

Rheology and Fourier-transform rheology on water-based systems

The influence of shear fields on water-based systems was investigated within this thesis. The non-linear rheological behaviour of spherical and rod-like particles was examined with Fourier-Transform rheology under LAOS conditions. As a model system for spherical particles two different kinds of polystyrene dispersions, with a solid content higher than 0.3 each, were synthesised within this work. Due to the differences in polydispersity and Debye-length, differences were also found in the rheology. In the FT-rheology both kinds of dispersions showed a similar rise in the intensities of the magnitudes of the odd higher harmonics, which were predicted by a model. The in some cases additionally appearing second harmonics were not predicted. A novel method to analyse the time domain signal was developed, that splits the time domain signal up in four characteristic functions. Those characteristic functions correspond to rheological phenomena. In some cases the intensities of the Fourier components can interfere negatively. FD-virus particles were used as a rod-like model system, which already shows a highly non-linear behaviour at concentrations below 1. % wt. Predictions for the dependence of the higher harmonics from the strain amplitude described the non-linear behaviour well at large, but no so good at small strain amplitudes. Additionally the trends of the rheological behaviour could be described by a theory for rod-like particles. An existing rheo-optical set-up was enhanced by reducing the background birefringence by a factor of 20 and by increasing the time resolution by a factor of 24. Additionally a combination of FT-rheology and rheo-optics was achieved. The influence of a constant shear field on the crystallisation process of zinc oxide in the presence of a polymer was examined. The crystallites showed a reduction in length by a factor of 2. The directed addition of polymers in combination with a defined shear field can be an easy way for a defined change of the form of crystallites.

Dynamics, rheology and critical properties of colloidal fluid mixtures

Liquids under the influence of external fields exhibit a wide range of intriguing phenomena that can be markedly different from the behaviour of a quiescent system. This work considers two different systems — a glassforming Yukawa system and a colloid-polymer mixture — by Molecular Dynamics (MD) computer simulations coupled to dissipative particle dynamics. The former consists of a 50-50 binary mixture of differently-sized, like-charged colloids interacting via a screened Coulomb (Yukawa) potential. Near the glass transition the influence of an external shear field is studied. In particular, the transition from elastic response to plastic flow is of interest. At first, this model is characterised in equilibrium. Upon decreasing temperature it exhibits the typical dynamics of glassforming liquids, i.e. the structural relaxation time τα grows strongly in a rather small temperature range. This is discussed with respect to the mode-coupling theory of the glass transition (MCT). For the simulation of bulk systems under shear, Lees-Edwards boundary conditions are applied. At constant shear rates γ˙ ≫ 1/τα the relevant time scale is given by 1/γ˙ and the system shows shear thinning behaviour. In order to understand the pronounced differences between a quiescent system and a system under shear, the response to a suddenly commencing or terminating shear flow is studied. After the switch-on of the shear field the shear stress shows an overshoot, marking the transition from elastic to plastic deformation, which is connected to a super-diffusive increase of the mean squared displacement. Since the average static structure only depends on the value of the shear stress, it does not discriminate between those two regimes. The distribution of local stresses, in contrast, becomes broader as soon as the system starts flowing. After a switch-off of the shear field, these additional fluctuations are responsible for the fast decay of stresses, which occurs on a time scale 1/γ˙ . The stress decay after a switch-off in the elastic regime, on the other hand, happens on the much larger time scale of structural relaxation τα. While stresses decrease to zero after a switch-off for temperatures above the glass transition, they decay to a finite value for lower temperatures. The obtained results are important for advancing new theoretical approaches in the framework of mode-coupling theory. Furthermore, they suggest new experimental investigations on colloidal systems. The colloid-polymer mixture is studied in the context of the behaviour near the critical point of phase separation. For the MD simulations a new effective model with soft interaction potentials is introduced and its phase diagram is presented. Here, mainly the equilibrium properties of this model are characterised. While the self-diffusion constants of colloids and polymers do not change strongly when the critical point is approached, critical slowing down of interdiffusion is observed. The order parameter fluctuations can be determined through the long-wavelength limit of static structure factors. For this strongly asymmetric mixture it is shown how the relevant structure factor can be extracted by a diagonalisation of a matrix that contains the partial static structure factors. By presenting first results of this model under shear it is demonstrated that it is suitable for non-equilibrium simulations as well.

Rheology of arrested colloids : a parameter study using novel experimental methods

The steadily increasing diversity of colloidal systems demands for new theoretical approaches and a cautious experimental characterization. Here we present a combined rheological and microscopical study of colloids in their arrested state whereas we did not aim for a generalized treatise but rather focused on a few model colloids, liquid crystal based colloidal suspensions and sedimented colloidal films. We laid special emphasis on the understanding of the mutual influence of dominant interaction mechanisms, structural characteristics and the particle properties on the mechanical behavior of the colloid. The application of novel combinations of experimental techniques played an important role in these studies. Beside of piezo-rheometry we employed nanoindentation experiments and associated standardized analysis procedures. These rheometric methods were complemented by real space images using confocal microscopy. The flexibility of the home-made setup allowed for a combination of both techniques and thereby for a simultaneous rheological and three-dimensional structural analysis on a single particle level. Though, the limits of confocal microscopy are not reached by now. We show how hollow and optically anisotropic particles can be utilized to quantify contact forces and rotational motions for individual particles. In future such data can contribute to a better understanding of particle reorganization processes, such as the liquidation of colloidal gels and glasses under shear.

Metamorphism, Transient Mid-Crustal Rheology, Strain Localization and the Exhumation of High-Grade Metamorphic Rocks

We present a series of three-dimensional numerical models investigating the effects of metamorphic strengthening and weakening on the geodynamic evolution of convergent orogens that are constrained by observations from an exposed mid-crustal section in the New England Appalachians. The natural mid-crustal section records evidence for spatially and temporally variable mid-crustal strength as a function of metamorphic grade during prograde polymetamorphism. Our models address changes in strain rate partitioning and topographic uplift as a function of strengthening/weakening in the middle crust, as well as the resultant changes in deformation kinematics and potential exhumation patterns of high-grade metamorphic rock. Results suggest that strengthening leads to strain rate partitioning around the zone and suppressed topographic uplift rates whereas weakening leads to strain rate partitioning into the zone and enhanced topographic uplift rates. Deformation kinematics recorded in the orogen are also affected by strengthening/weakening, with complete reversals in shear sense occurring as a function of strengthening/weakening without changes in plate boundary kinematics.

Along-Strike Differences in the Southern Alps of New Zealand: Consequences of Inherited Variation in Rheology

Long- and short-term strain variations along the Australian-Pacific plate boundary through the South Island of New Zealand, including a 300% increase in orogen width, coexistence of oblique thrusting on orthogonal structures, and variability in the locus of orogenic gold deposits, coincide with rheologically relevant geological variation. Our model investigates the consequences of thin, strong lower crust in the north and thick, weak lower crust in the south. Solution of the full 3-D mechanical equations reproduces the larger wavelength strain patterns of the orogen. A 3-D perturbation-based analytical solution leads to the identification of the sensitivity of displacement type to minor stress changes. Transition from boundary-normal thrusting to boundary-parallel thrusting occurs at the transition from strong to weak lower crust and is related to an increase in either tau(yz) (shear stress in the yz plane) or the ratio of the coordinate normal stresses, (sigma(yy)/sigma(xx)), where x and y are in the horizontal and z is vertical. Both mechanisms are compatible with the geologically dependent rheological variation employed in our model. Citation: Upton, P., P. O. Koons, D. Craw, C. M. Henderson, and R. Enlow (2009), Along-strike differences in the Southern Alps of New Zealand: Consequences of inherited variation in rheology, Tectonics, 28, TC2007, doi:10.1029/2008TC002353.

Down-Regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength.

Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins. Conclusions/Significance Therefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins

Modelling of landslides propagation with SPH : effects of rheology and pore water pressure

El estudio desarrollado en este trabajo de tesis se centra en la modelización numérica de la fase de propagación de los deslizamientos rápidos de ladera a través del método sin malla Smoothed Particle Hydrodynamics (SPH). Este método tiene la gran ventaja de permitir el análisis de problemas de grandes deformaciones evitando operaciones costosas de remallado como en el caso de métodos numéricos con mallas tal como el método de los Elementos Finitos. En esta tesis, particular atención viene dada al rol que la reología y la presión de poros desempeñan durante estos eventos. El modelo matemático utilizado se basa en la formulación de Biot-Zienkiewicz v - pw, que representa el comportamiento, expresado en términos de velocidad del esqueleto sólido y presiones de poros, de la mezcla de partículas sólidas en un medio saturado. Las ecuaciones que gobiernan el problema son: • la ecuación de balance de masa de la fase del fluido intersticial, • la ecuación de balance de momento de la fase del fluido intersticial y de la mezcla, • la ecuación constitutiva y • una ecuación cinemática. Debido a sus propiedades geométricas, los deslizamientos de ladera se caracterizan por tener una profundidad muy pequeña frente a su longitud y a su anchura, y, consecuentemente, el modelo matemático mencionado anteriormente se puede simplificar integrando en profundidad las ecuaciones, pasando de un modelo 3D a 2D, el cual presenta una combinación excelente de precisión, sencillez y costes computacionales. El modelo propuesto en este trabajo se diferencia de los modelos integrados en profundidad existentes por incorporar un ulterior modelo capaz de proveer información sobre la presión del fluido intersticial a cada paso computacional de la propagación del deslizamiento. En una manera muy eficaz, la evolución de los perfiles de la presión de poros está numéricamente resuelta a través de un esquema explicito de Diferencias Finitas a cada nodo SPH. Este nuevo enfoque es capaz de tener en cuenta la variación de presión de poros debida a cambios de altura, de consolidación vertical o de cambios en las tensiones totales. Con respecto al comportamiento constitutivo, uno de los problemas principales al modelizar numéricamente deslizamientos rápidos de ladera está en la dificultad de simular con la misma ley constitutiva o reológica la transición de la fase de iniciación, donde el material se comporta como un sólido, a la fase de propagación donde el material se comporta como un fluido. En este trabajo de tesis, se propone un nuevo modelo reológico basado en el modelo viscoplástico de Perzyna, pensando a la viscoplasticidad como a la llave para poder simular tanto la fase de iniciación como la de propagación con el mismo modelo constitutivo. Con el fin de validar el modelo matemático y numérico se reproducen tanto ejemplos de referencia con solución analítica como experimentos de laboratorio. Finalmente, el modelo se aplica a casos reales, con especial atención al caso del deslizamiento de 1966 en Aberfan, mostrando como los resultados obtenidos simulan con éxito estos tipos de riesgos naturales. The study developed in this thesis focuses on the modelling of landslides propagation with the Smoothed Particle Hydrodynamics (SPH) meshless method which has the great advantage of allowing to deal with large deformation problems by avoiding expensive remeshing operations as happens for mesh methods such as, for example, the Finite Element Method. In this thesis, special attention is given to the role played by rheology and pore water pressure during these natural hazards. The mathematical framework used is based on the v - pw Biot-Zienkiewicz formulation, which represents the behaviour, formulated in terms of soil skeleton velocity and pore water pressure, of the mixture of solid particles and pore water in a saturated media. The governing equations are: • the mass balance equation for the pore water phase, • the momentum balance equation for the pore water phase and the mixture, • the constitutive equation and • a kinematic equation. Landslides, due to their shape and geometrical properties, have small depths in comparison with their length or width, therefore, the mathematical model aforementioned can then be simplified by depth integrating the equations, switching from a 3D to a 2D model, which presents an excellent combination of accuracy, computational costs and simplicity. The proposed model differs from previous depth integrated models by including a sub-model able to provide information on pore water pressure profiles at each computational step of the landslide's propagation. In an effective way, the evolution of the pore water pressure profiles is numerically solved through a set of 1D Finite Differences explicit scheme at each SPH node. This new approach is able to take into account the variation of the pore water pressure due to changes of height, vertical consolidation or changes of total stress. Concerning the constitutive behaviour, one of the main issues when modelling fast landslides is the difficulty to simulate with the same constitutive or rheological model the transition from the triggering phase, where the landslide behaves like a solid, to the propagation phase, where the landslide behaves in a fluid-like manner. In this work thesis, a new rheological model is proposed, based on the Perzyna viscoplastic model, thinking of viscoplasticity as the key to close the gap between the triggering and the propagation phase. In order to validate the mathematical model and the numerical approach, benchmarks and laboratory experiments are reproduced and compared to analytical solutions when possible. Finally, applications to real cases are studied, with particular attention paid to the Aberfan flowslide of 1966, showing how the mathematical model accurately and successfully simulate these kind of natural hazards.

Evaluación de la calidad funcional y sensorial en cultivares de Triticum aestivum ssp. vulgare y ssp. spelta en cultivo ecológico

En esta Tesis Doctoral se ha estudiado la influencia del cultivar sobre el comportamiento reológico y panadero de cinco cultivares de trigo sembrados en el mismo año y en el mismo ambiente, en condiciones de cultivo ecológico. Tres de ellos eran de trigo panadero (Triticum aestivum ssp. vulgare), ‘Bonpain’, ‘Craklin’ y ‘Sensas’ y los otros dos de trigo espelta (Triticum aestivum ssp. spelta), ‘Espelta Álava’ y ‘Espelta Navarra’. Actualmente, el alohexaploide trigo panadero (2n=6x=42 genomio AABBDD) supone en torno al 90% del trigo cultivado en el mundo. En cambio, el cultivo del trigo alohexaploide espelta (2n=6x=42 genomio AABBDD) se limita a pequeñas regiones de Europa y de América del Norte. En España, el cultivo de trigo espelta se ha mantenido durante años ligado a la región de Asturias, aunque en la actualidad su cultivo está empezando a diversificarse hacia otras regiones. Esto se debe, fundamentalmente, a su potencial nutricional y a su adaptabilidad a condiciones de agricultura sostenible. El reciente resurgimiento de la espelta en productos de panificación, se debe, en gran parte, a la percepción del consumidor de que se trata de un producto ”más saludable” y “más natural” y con menor requerimiento de insumos que los trigos modernos. A medida que el consumo de alimentos a base de harina de espelta aumenta, se plantea la necesidad de evaluar su calidad harino-panadera, nutricional y sensorial en comparación con los productos elaborados con variedades de trigo común. Se caracterizaron las gluteninas de alto peso molecular (HMW) y las puroindolinas de los cinco cultivares. Se evaluó la calidad del grano, la reología de sus masas y se analizó la calidad instrumental y sensorial de sus panes. Para tal fin se ha puesto a punto un protocolo de panificación adecuado a las características particulares de los trigos espelta y se ha propuesto para el análisis sensorial de los panes un protocolo de selección, entrenamiento y validación de jueces. Teniendo en cuenta la composición en gluteninas HMW de los cultivares, se comprobó su influencia en el volumen de sedimentación y en la fuerza panadera. La composición en puroindolinas se vió reflejada en el parámetro dureza del endospermo. Los resultados indicaron que hay diferencias entre trigo panadero y trigo espelta en parámetros como, la tenacidad y el equilibrio de sus masas, la capacidad de absorción de agua de la harina y el comportamiento de la masa durante el amasado. Los trigos espeltas mostraron menor valor en el tiempo en alcanzar la presión máxima y la tolerancia al amasado, mientras que presentaron valores superiores en el decaimiento a los 250 y 450 segundos respectivamente. Respecto a la calidad de los panes elaborados, los trigos espeltas tenían mayor elasticidad en la miga y mayores valores en el área y en el diámetro de sus alveolos. Estas diferencias en la estructura y textura de la miga fueron también detectadas a nivel sensorial por el panel de jueces. Mediante el perfil sensorial descriptivo, se determinó que uno de los dos panes elaborado con trigo espelta (‘Espelta Navarra’) fue el pan más complejo considerando conjuntamente los atributos de aroma y flavor. En este trabajo no se apreciaron diferencias entre ambos tipos de trigo ni en el contenido en proteína, ni en minerales, ni en la viscosidad de su almidón. ABSTRACT In this Doctoral Thesis, the influence of various cultivars on rheological and baking behavior was studied. Five wheat cultivars were used, all planted in the same year and same organic farming environment. Three were bread wheat (Triticum aestivum ssp. vulgare), 'Bonpain', 'Craklin' and 'Sensas' and the other two were spelt wheat (Triticum aestivum ssp. spelta) , 'Espelta Álava' and 'Espelta Navarra' . Currently, the allohexaploid bread wheat (2n=6x=42 genome AABBDD) represents about 90% of global wheat production. On the other hand, allohexaploid spelt wheat (2n=6x=42 genome AABBDD) is merely produced in small areas of Europe and North America. For many years, the cultivation of spelt wheat in Spain was limited to the region of Asturias, although nowadays its production has begun to spread into other regions. This is owing to its nutritional potential and adaptability to conditions of sustainable agriculture. The recent resurgence of spelt in baking products is mainly due to consumers perception of it, as "healthier" and "more natural", and to the fewer agricultural input requirements compared to modern wheat products. As the consumption of foods made from spelt flour increases, there is a need to assess its baking, nutritional and sensory quality, compared to products made with common varieties of wheat. High molecular weight glutenins and puroindolines from the five cultivars were characterized. The quality of the grain and the rheology of the dough were evaluated and the instrumental and sensory quality of its breads were analyzed. To this end it a baking protocol was appropriately developed to the particular characteristics of spelt wheat and a selection protocol was proposed for the sensory analysis of breads, after proper training and validation of judges. Considering the HMW glutenin composition of the cultivars, the influence on the sedimentation volume and the baking strength was proven. The composition of puroindolines was reflected in the endosperm hardness parameter. The results show that there are differences between bread wheat and spelt wheat on parameters such as the tenacity and tenacity/elasticity ratio of their masses, the water absorption capacity of the flour and the behavior of the dough during kneading. The values for total time to reach maximum pressure and tolerance to mixing were lower for spelt wheat, and higher values were found for the drop at 250 s and 450 s. Regarding the quality of manufactured bread, spelt wheat had the greatest elasticity of the crumb and higher values in the area and diameter of the cells. These differences in the structure and texture of the crumb were also noticed at a sensory level by the panel of judges. It was determined by a descriptive sensory profile that one of the two loaves of bread made with spelt ('Espelta Navarra') was the most complex in the sense of its attributes of scents and flavors altogether. In this study, no differences were appreciated between the two types of wheat or the protein composition, or minerals or viscosity of the starch.