scholarly journals Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

2020 ◽  
Vol 17 ◽  
pp. 00145
Author(s):  
Ainash Rustemova ◽  
Nurudin Kydyraliev ◽  
Madina Sadigova ◽  
Nurgul Batyrbayeva
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
First Grade ◽  
Absorption Index ◽  
Basic Parameters ◽  
Composite Mixture ◽  
Amaranth Flour ◽  
Index Index ◽  
Gluten Index

The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

2020 ◽  
Vol 10 (20) ◽  
pp. 7225
Author(s):  
Ionica Coțovanu ◽  
Ana Batariuc ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Value Added ◽  
Water Retention Capacity ◽  
Composite Flour ◽  
Medium Particle ◽  
Quinoa Flour ◽  
Medium Particle Size

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

scholarly journals Effect of wheat flour with different quality in the process of making flour products

2020 ◽  
Vol 11 ◽  
pp. 6
Author(s):  
Ang Zhang
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Water Solubility ◽  
Starch Content ◽  
Expansion Rate ◽  
Radial Expansion ◽  
Gluten Content ◽  
Gluten Index ◽  
Total Starch

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

2007 ◽  
Vol 13 (4) ◽  
pp. 301-308 ◽  
Author(s):  
J.R. Hernández-Díaz ◽  
A. Quintero-Ramos ◽  
J. Barnard ◽  
R.R. Balandrán-Quintana
Keyword(s):  
Water Absorption ◽  
Response Surface ◽  
Wheat Flour ◽  
Functional Properties ◽  
Apparent Viscosity ◽  
Water Solubility ◽  
Protective Role ◽  
Absorption Index ◽  
Pinto Bean ◽  
Bean Meal

Blends made of wheat flour and bean meal at various levels of moisture and bran content, were subjected to extrusion cooking by varying temperature and screw speed. Extrudates were analysed for expansion index, bulk density, apparent viscosity, water absorption index and water solubility index using a second-order rotatable central composite design. Excepting water absorption index, functional properties were significantly affected ( p<0.05) by levels of moisture, bran or extrusion conditions. Expansion index decreased with increasing levels of moisture in the blends; for bran the effect was the inverse. Response surface solution for apparent viscosity was maximum at 24% levels of moisture, 209r.p.m., 180°C and 10% bran. For water absorption index the response surface solution was a saddle point, with a minimum at 29% levels of moisture, 232r.p.m., 177°C and 25% bran. The higher apparent viscosity and lower absorption index reflected minor damage to starch and proteins, which was attributed to a protective role of the added fibre.

scholarly journals Rheological properties and the energetic value of wheat flour substituted by different shares of white and brown rice flour

2011 ◽  
Vol 17 (3) ◽  
pp. 349-357 ◽  
Author(s):  
Nada Nikolic ◽  
Jelena Dodic ◽  
Mirjana Mitrovc ◽  
Miodrag Lazic
Keyword(s):  
Cluster Analysis ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Content ◽  
Brown Rice Flour ◽  
Cake Baking

In order to produce dough with a lower gluten content, more enriched with the rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w) were investigated in this paper. The water absorption in wheat-rice flour mixtures was less and decreased to 53.5 % and 54.0 % along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%, In the dough made from rice flour a gluten network had thinner filaments, about 2 and 1 ?m in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 ?m. The dough from rice flour had almost twice as higher gelatinization maximum as the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

scholarly journals BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
S. Mykolenko ◽  
D. Zhygunov ◽  
T. Rudenko
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Specific Volume ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Shape Stability ◽  
Positive Correlation ◽  
Amaranth Grain ◽  
Autolytic Activity ◽  
Amaranth Flour

The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour, amaranth flour has a lower moisture content, higher water absorption capacity and  autolytic  activity. The variety of Amaranthus hypochondriacus significantly effects on the whiteness of full-fat flours, the lightest of which is obtained from the grain cultivar Kharkivsky-1. A higher fat, protein, and fibre content makes amaranth flours more acidic. The water absorption capacity of the flours shows positive correlation with their autolytic activity (+0.885). The acidity negatively correlates with the moisture (-0.939) and whiteness  (-0.814)  of the flours. Using amaranth flour of the different types to replace 5, 15, and 25% of patent wheat flour when making bread increases its specific volume and crumb porosity and decreases its shape stability. The positive correlation of the overall quality of the bread samples under study with their specific volume (+0.540) and the negative correlation with the acidity (- 0.685) are statistically significant. The shape stability negatively correlates with the porosity (-0.598), and the latter positively correlates with the specific volume (+0.533). The use of full-fat amaranth flour increases the specific      volume       and      porosity      of      bread      by      1.1–1.3    and 1.1 times respectively. The use of defatted flour from flakes leads to a 1.3–1.9 -fold increase in the specific volume and to a 1.1–1.2 -old increase  in the porosity. Incorporation of amaranth flour from groats allows increasing the specific volume and porosity of bread by 1.3–1.5 and 1.1–1.2 times respectively. The bread samples with 25% of all amaranth flours considered and with 15% of full-fat flour of the Liera variety  have  the lowest consumer characteristics. It has been proved that using 5–15% of full-fat flour from the amaranth grain of variety Kharkivsky-1 and defatted flour from flakes and groats (by-products of processing amaranth grain into oil) improves the quality and nutritional value of bread.

scholarly journals The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality

2019 ◽  
Vol 49 (1) ◽  
pp. 85-96 ◽  
Author(s):  
Светлана Конева ◽  
Svetlana Koneva ◽  
Елена Егорова ◽  
Elena Egorova ◽  
Людмила Козубаева ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Mixing Time ◽  
Stable State ◽  
First Grade ◽  
Optimal Dosage ◽  
Active Components ◽  
Flaxseed Flour ◽  
Flax Seeds ◽  
Food Value

Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%, and 87.5%:12.5%. The rheological properties of the dough were studied using the Mixolab (Chopin Technologies, France). The laboratory was located at the Polzunov Altai State Technical University (Barnaul, Russia). The mixolabogram and radial diagram were used to define the differences in the parameters of the rheological profile of the 4 flour samples. With the increase of flaxseed flour in the composition, the mixing time increased from 5.58 to 5.77 minutes, and the stable state of the dough became longer: from 9.25 to 9.67 minutes. The water ab-sorption capacity of flour mixes directly depended on the dosage of flax flour and increased from 69.4 to 72.9%. However, viscosity, amylolytic activity, and retrogradation revealed inversed dependence on the dosage of flax flour. The moisture content of the dough increased from 47.0 to 50.0% and the initial acidity of the dough increased from 2.5 to 3.5 degree with the increasing dosage of flax flour, which changed the dynamics of acidification during fermentation. This resulted in a more rapid maturation of dough and reduced the total fermentation period from 90 to 60 minutes. Thus, the flax flour mixes can be characterized as “fillers” that produce bread of reduced volume. The authors state the optimal dosage of flax flour as 7.5–10.0% and propose various modes of the technological process for obtaining bread with good consumer properties.

scholarly journals Sifat reologi larutan tapioka

2018 ◽  
Vol 6 (2) ◽  
pp. 602
Author(s):  
Danu Ariono ◽  
Lestri Fajrinia ◽  
Ria Julyana ◽  
M Manullang
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Bingham Fluid ◽  
Absorption Index ◽  
Tapioca Starch ◽  
Starch Concentration ◽  
Search Results ◽  
Operation Temperature ◽  
Plastic Fluid ◽  
Modified Tapioca Starch

Rheological properties of tapioca solutionThe special characteristic of tapioca starch is raising the water absorption index (WAI) which causing the value of tapioca starch's viscosity varying. Changing of viscosity is discussed in rheology. Knowledge about rheology of tapioca starch is crucial for process and utility design. The objectives of this research are to determine the correlation of tapioca starch viscosity with the changes of temperature and tapioca starch concentration and also to model the rheology of tapioca starch. Research will be conducted by hydrolyzing tapioca starch by a-amylase. The experimental variables are tapioca starch concentration (20, 30 and 40%-wt) and operation temperature (55,70 and 900°C). Tapioca starch viscosity is measured by Brookfield Viscometer model RV Fserial 76452. From there search results we can conclude that viscosity of tapioca starch will increase by decreasing temperature and also viscosity of tapioca starch will increase by increasing tapioca starch concentration. For the same condition, viscosity of unmodified tapioca starch is higher than modified one. Modified tapioca starch is pseudo-plastic fluid with 9.000-460.000 cP of viscosity while unmodified one is Bingham fluid with 40-240cP of viscosity.Keywords : Rheology, tapioca starch, viscosity AbstrakSalah satu karakteristik pati tapioka adalah peningkatan kemampuan dalam menyerap air yang menyebabkan nilai viskositas larutan tapioca turut berubah. Perubahan nilai viskositas ini dibahas dalam ilmu reologi. Pengetahuan mengenai sifat reologi pasta tapioka ini sangat diperlukan dalam perancangan proses maupun sistem utilitas pabrik. Oleh karena itu, penelitian ini bertujuan untuk menentukan hubungan antara nilai viskositas larutan tapioca terhadap perubahan temperatur dan konsentrasi pati serta memodelkan perilaku reologis dari larutan tapioka. Penelitian dilakukan dengan menghidrolisis pati tapioka menggunakan katalis enzim a-amylase. Variasi yang dilakukan dalam penelitian ini adalah konsentrasi pati tapioca dalam umpan sebesar 20, 30 dan 40%-b, serta temperatur operasi sebesar 55, 70 dan 90 (ºC) Pengukuran nilai viskositas larutan pati tapioka dilakukan dengan menggunakan Brookfield Viscometer model RVF serial 76452. Hasil percobaan menunjukkan bahwa nilai viskositas larutan tapioka akan meningkat seiring dengan menurunnya temperatur larutan, dan meningkatnya konsentrasi pati tapioka. Pada setiap variasi, nilai viskositas larutan tapioka tak termodifikasi lebih tinggi bila dibandingkan dengan viskositas larutan tapioka termodifikasi. Larutan tapioka termodifikasi bersifat sebagai fluida pseudoplastic dengan rentang nilai viskositas antara 9.000-460.000 cP, sedangkan larutan tapioka termodifikasi bersifat sebagai fluida Bingham dengan nilai viskositas antara 40-240 cP.Kata Kunci: reologi; pati tapioka; viskositas

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

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