scholarly journals The bean flour effect on the rheological properties of the dough from a wheat flour based composite mixture

2021 ◽  
Vol 640 (2) ◽  
pp. 022033
Author(s):  
M S Maradudin ◽  
I V Simakova ◽  
N G Kazydub
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bean Flour ◽  
Composite Mixture

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 Study of some Rheological Properties and Determine the Optimal Use of Mixtures of Wheat Flour and some Types of Legumes Flour: دراسة بعض الخواص الريولوجية وتحديد الاستخدام الأمثل لخلائط من دقيق القمح ودقيق بعض أنواع البقوليات

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Wisal Ali Alhommada, Theeb delly Ibrahim, Raymond Spiro Gerg
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Replacement Rate ◽  
Average Percentage ◽  
Agricultural Engineering ◽  
Bean Flour ◽  
Significant Difference ◽  
Lentil Flour ◽  
The Mean ◽  
Baked Products

Study of some Rheological Properties and Determine the Optimal Use of Mixtures of Wheat Flour and some Types of Legumes Flour This research aims to study some rheological properties of mixtures of wheat flour, lentil flour and bean flour separately (10%, 20% and 30%), using different parameters of the mixolab  according to ICC.No.173 method; the required grain samples were obtained from the 2018 season. Grinding using a laboratory mill, at the rate of three replicates per sample, and all analyzes were conducted in the laboratory of grain technology, Faculty of Agricultural Engineering, Al- Furat University. The results of protein estimation showed that there were significant differences when adding different lentil and bean flour levels. Also, there was a significant difference in the average percentage of water absorbed with different substitution rates. and its found significant difference in the average of the time of dough formation with the longer time with Lentil flour 20%, and replacement rate of bean flour 30%. The results also showed that the average falling number was marked by the increase in the replacement rate 20% lentil flour and 20% bean flour (426 and 437 seconds, respectively), which corresponds to the starch gelatin speed. The mean torque of the protein impairment phase was highest 0.57 Nm and 0.51 Nm for replacement rates of 30% for both lentil and bean flour. Decrease in phase C5 torque with increasing substitution rate of bean flour up to 30% which is positively reflected on delayed appearance of staling and prolonged shelf life of baked products for storage.

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.

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

THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

2021 ◽  
Author(s):  
A. V. Volkova ◽  
◽  
S. P. Kuzmina
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Wheat Germ ◽  
Bread Quality ◽  
Composite Mixture

The paper analyzes the effect of dry wheat germ flakes on bread quality indicators. It is recommended in the production of bread from wheat flour of the highest grade with the use of dry wheat germ flakes to make them in an amount of 3% by weight of the composite mixture.

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
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