Tensile behavior of thermoplastic films from wheat flours as function of raw material baking properties

The production of bioplastics directly from wheat flour has been demonstrated to be reliable, but scarce knowledge is available on how flour characteristics may affect the performance of thermoplastic films. In this work, we first established the most suitable recipe and process for the production of extruded films and then we used eight single-cultivar wheat flours with different baking technological properties to assess how they affect the mechanical properties of thermoplastic films. The results have shown that flours from soft grain cultivars offered more rigid and deformable films than flours from hard grain cultivars. For similar hardness, the alveographic P/L ratio of the dough was inversely related to rigidity and directly related to deformability of plastic films, while the deformation energy of the dough (W) played a role only for great differences of it. The subsequent fabrication of blends between each of the flours that yielded the best film properties and polycaprolactone (PCL) at different proportions indicated that a wheat flour/PCL ratio (TWF/PCL) of 75/25 offered the most suitable films for further application. Our results are likely to be useful for improving the plasticization of flour, in that selection of wheat flours could be tailored on the properties desired for the bioplastic films.