Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality

2012 ◽  
Vol 89 (5) ◽  
pp. 237-241 ◽  
Author(s):  
Zhiming Geng ◽  
Pingping Zhang ◽  
Jinbao Yao ◽  
Dan Yang ◽  
Hongxiang Ma ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soft Wheat ◽  
Wheat Flours

scholarly journals EXAMINATION OF RELATIONSHIPS BETWEEN THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF SELECTED SOFT WHEAT FLOURS

2004 ◽  
Vol 27 (3) ◽  
pp. 239-254 ◽  
Author(s):  
MARIA G. URIYO ◽  
WILLIAM E. BARBEAU ◽  
CARL A. GRIFFEY ◽  
JAMES RANCOURT
Keyword(s):  
Rheological Properties ◽  
Soft Wheat ◽  
Wheat Flours ◽  
Baking Performance

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 Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

2018 ◽  
Vol 55 (11) ◽  
pp. 4661-4674 ◽  
Author(s):  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
Narpinder Singh ◽  
Nidhi Chopra ◽  
Amritpal Kaur ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Profiling ◽  
Soft Wheat ◽  
Grain Hardness ◽  
Wheat Varieties

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure

scholarly journals Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

2020 ◽  
Author(s):  
Pelin Dölek Ekinci ◽  
Incilay Gökbulut
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
White Bread ◽  
Wheat Varieties ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Wheat Flours ◽  
Average Development

In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

EFFECT OF THE USE OF STROBILURINE-BASED FUNGICIDES ON THE QUALITY OF SPRING SOFT WHEAT GRAIN

2020 ◽  
Vol 18 (4) ◽  
pp. 23-31
Author(s):  
D.F. Askhadullin ◽  
◽  
D.F. Askhadullin ◽  
N.Z. Vasilova ◽  
E.Z. Bagavieva ◽  
...  
Keyword(s):  
Plant Growth ◽  
Rheological Properties ◽  
Grain Quality ◽  
Soft Wheat ◽  
Wheat Grain ◽  
Flour Quality ◽  
Strong Change ◽  
Spring Soft Wheat ◽  
Resistant Varieties

The effect of fungicide class strobilurine on "effect gardening" plants is undeniable. Most research on this class of drugs focuses on their effects on plant growth and physiology. There is little information about the effect of strobilurine on the rheological properties of the dough when applied to wheat. In our work, we tried to identify their role. The objects of the study were 5 varieties of spring soft wheat, with different grain and flour quality. To study the effect strobilurins was selected fungicide containing pyraclostrobin + epoxiconazole. The use of a preparation based on pyraclostrobin does not lead to a strong change in the grain quality and rheological properties of the dough in rust-resistant varieties, this indicates that strobilurins almost do not affect the grain quality. In varieties that are highly and medium susceptible to leaf-stem diseases, not only the yield increases significantly, but also the grain quality and rheological properties of the test improve when using a fungicide based on pyraclostrobin 62.5 g/l + epoxiconazole 62.5 g/l at a dose of 1.5 l/ha.

Comparison of rheological properties of dough prepared with different wheat flours

2020 ◽  
Vol 11 (3) ◽  
Author(s):  
P.-F. Lin ◽  
S.-H. Chiang ◽  
C.-Y. Chang
Keyword(s):  
Rheological Properties ◽  
Wheat Flours

scholarly journals Physicochemical and rheological properties of the derivatives of Ningmai 9 wheat and their relationship with sugar-snap cookie diameter

2020 ◽  
pp. 1150-1156
Author(s):  
Pingping Zhang ◽  
Jinbao Yao ◽  
Hongxiang Ma ◽  
Guicheng Song
Keyword(s):  
Winter Wheat ◽  
Rheological Properties ◽  
Yangtze River Basin ◽  
Multiple Regression Model ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Quality Trait ◽  
Retention Capacity ◽  
Milling Quality ◽  
Deformation Work

In recent years, the annual demand for soft wheat in China has exceeded six million metric tons. The development of soft wheat is an important objective in the Yangtze River Basin winter wheat region in China. Ningmai 9 is a soft wheat cultivar widely used as a parent in the soft red winter wheat breeding program. However, the physicochemical and rheological properties of Ningmai 9 and its derivatives remain unknown. In this study, Ningmai 9 and its thirty-one derivatives were grown in Nanjing in Jiangsu Province in two successive cropping seasons from 2015 to 2017. The kernel samples were analyzed for milling quality, solvent retention capacity (SRC), alveograph parameters, and sugar-snap cookie diameter. The flour protein content was not significantly associated with any other quality trait. P, L, P/L (the ratio of tenacity to extensibility), alveograph deformation work (W), and four types of SRC were significantly correlated with sugar-snap cookie diameter. Compared to Ningmai 9, seven wheat genotypes had relatively better cookie quality and lower SRC and P values. A multiple regression model with water SRC (WSRC) as a variable explained 72.5% of the total variation in cookie diameter. These results suggest that decreasing SRC and gluten strength is the key to improving soft wheat breeding programs.

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