Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour

2017 ◽  
Vol 77 ◽  
pp. 147-156 ◽  
Author(s):  
Abdolhossein Aghababaei ◽  
Neda Maftoonazad ◽  
Amirhossein Elhamirad ◽  
Fojan Badii
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Grains

scholarly journals EFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING

2021 ◽  
pp. 68-73
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Arid Climate ◽  
Water Absorption Capacity ◽  
High Quality ◽  
Wheat Grains ◽  
Type Iv

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz when preparing local wheat grains with low baking properties in a dry climate for grinding flour

scholarly journals STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD

2019 ◽  
Vol 16 (33) ◽  
pp. 809-822
Author(s):  
S. A. URSUNBAYEVA ◽  
R. IZTAYEV ◽  
R. GOMEDOV ◽  
A. YAKIYAYEVA ◽  
B. Zh. ULDABEKOVA
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Materials ◽  
Biochemical Properties ◽  
Test Method ◽  
Soft Wheat ◽  
Accelerated Test ◽  
Wheat Grains ◽  
Materials Used

The quality of bread is determined by the quality of the raw materials used, and above all, flour and water as the main types of raw materials. The article presents the results of a study of physico-biochemical properties, indicators of bread baking by the accelerated method, obtained from finely ground soft wheat flour 3, 4, 5, and out-of class. A baking dough prepared in an accelerated way for 2-3 minutes can improve its rheological properties, reduce baking time to 36 minutes, improve the quality of bread from low-quality soft wheat flour. In accordance with the purpose of the study, the changes in the physicochemical properties of soft wheat grains 3, 4, 5 and out-of class were studied, finely ground whole-ground flour separately from different classes of soft wheat grains was obtained, and the quality of bread prepared using the accelerated test method from soft wheat flour was studied, different classes. In general, all wheat samples can be classified as recommended for consumption since they have increased organoleptic and physico-biochemical parameters of rheological properties compared to a wheat sample out-of class. Thus, the results of studies using the accelerated test method showed that wheat of classes 3, 4, and 5 studied formed the necessary properties of semi-finished products and contributed to improving the quality of bakery products and improving their quality.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

Physicochemical and rheological properties of Australian and Russian wheat flour mill streams

2021 ◽  
Author(s):  
Mohammed Abo‐Dief ◽  
Taisser Abo‐Bakr ◽  
Mohammed Youssef ◽  
Ayat Moustafa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Mill

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

scholarly journals STUDY OF RHEOLOGICAL PROPERTIES OF YEASTLESS DOUGH FROM WHEAT FLOUR OF THE FIRST AND SECOND GRADES

2021 ◽  
Vol 5-6 (449) ◽  
pp. 99-111
Author(s):  
М.А. Yakiyayeva ◽  
B.А. Iztayev ◽  
А.I. Iztayev ◽  
Sh.А. Тursunbayeva ◽  
М.N. Rakhymbayeva
Keyword(s):  
Rheological Properties ◽  
Wheat Flour
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