scholarly journals The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products

2016 ◽  
Vol 10 (1) ◽  
pp. 64-70
Author(s):  
Zoltán Győri ◽  
Péter Sipos
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Sensory Analysis ◽  
Rheological Parameters ◽  
Inorganic Salts ◽  
Favourable Effect ◽  
Bakery Products ◽  
Salt Form ◽  
Salt Forms

The effect of different salt forms and concentrations were evaluated on the rheological properties of dough made from wheat and rye flours. Our aim was to investigate that how does the sodium chloride change the properties of gluten network and therefore the structure of bakery products and what effects can be experienced when it is substituted by other organic and inorganic salts. Different rheological tests were used to monitor the effects on dough (Farinograph, Alveograph and Extensigraph tests) and on the end-product (texture analysis, sensory analysis). It was found that all the salt forms significantly influenced the rheological parameters of dough and not the sodium chloride addition had the most favourable effect in every case.

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

scholarly journals Milk thistle flour effect on dough rheological properties

10.5219/1365 ◽  
2020 ◽  
Vol 14 ◽  
pp. 788-797
Author(s):  
Tatiana Bojňanská ◽  
Alena Vollmannová ◽  
Janette Musilová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Development Time ◽  
Retention Volume ◽  
High Volume ◽  
Rheological Parameters ◽  
Milk Thistle ◽  
Bakery Products ◽  
Rye Flour ◽  
Dough Development Time

The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products.

scholarly journals The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 610 ◽  
Author(s):  
Andreea Voinea ◽  
Silviu-Gabriel Stroe ◽  
Georgiana Gabriela Codină
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Sodium Content ◽  
Sea Salt ◽  
World Health ◽  
Strengthening Effect ◽  
Bakery Products ◽  
Falling Number ◽  
Dough Rheological Properties

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

scholarly journals Effect of different levels of fertilizers and forecrops on rheological properties of winter wheat

2019 ◽  
Vol 8 (1-2) ◽  
pp. 47-52
Author(s):  
Zoltán Magyar ◽  
Péter Pepó ◽  
Ernő Gyimes
Keyword(s):  
Correlation Analysis ◽  
Water Absorption ◽  
Rheological Properties ◽  
Sweet Corn ◽  
Rheological Parameters ◽  
Favourable Effect ◽  
Strong Positive Correlation ◽  
Positive Correlation ◽  
L Value ◽  
Different Levels

During our experiments in 2017/2018 crop year at Látókép Experimental Farm of University of Debrecen we studied the effect of different forecrops (sweet corn, sunflower) and increased dosages of artificial fertilizers (control, N90PK, N150PK) on rheological properties of wheat. Both levels of artificial fertilizers significantly improved valorigraphic water absorption (WA), quality number (VQN) and dough-stability (DST), moreover alveographic L and W value. Applying artificial fertilizers valorigraphic mixing-tolerance (DMT) and dough softening (DS) values were decreased significantly comparing to the control ones. Sweet corn as a forecrop had significantly favourable effect on VQN, DDT, DST, DS and DMT; promylographic ductility; alveographic L values comparing to sunflower. Fertilizing x forecrop interaction affected in a significant way the DMT and P/L value. In addition, fertilizing x cultivar interaction had significant effect on alveographic L, promylographic ductility and ratio. Using Pearson’s correlation analysis results, fertilizer dosages were in strong positive correlation with VQN and DDT; alveographic L and W. The alveographic W was in strong positive correlation with promylographic energy (r=0,842**) and DST (r=0,863**), while the L was in medium positive correlation with promylographic ductility (r=0,744**). Our results proved that, the wheat flour’s rheological parameters are significantly affected by fertilizing dose, forecrop and cultivar

scholarly journals Influence of biopolymers on the rheological properties of seafloor sediments and the runout behavior of submarine debris flows

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jun Kameda ◽  
Hamada Yohei
Keyword(s):  
Rheological Properties ◽  
Debris Flows ◽  
Extracellular Polymeric Substances ◽  
Flow Behavior ◽  
Mass Movement ◽  
Rheological Parameters ◽  
Natural Environments ◽  
Natural Systems ◽  
Chemical Conditions ◽  
Seafloor Sediments

AbstractSubmarine debris flows are mass movement processes on the seafloor, and are geohazards for seafloor infrastructure such as pipelines, communication cables, and submarine structures. Understanding the generation and run-out behavior of submarine debris flows is thus critical for assessing the risk of such geohazards. The rheological properties of seafloor sediments are governed by factors including sediment composition, grain size, water content, and physico-chemical conditions. In addition, extracellular polymeric substances (EPS) generated by microorganisms can affect rheological properties in natural systems. Here we show that a small quantity of EPS (~ 0.1 wt%) can potentially increase slope stability and decrease the mobility of submarine debris flows by increasing the internal cohesion of seafloor sediment. Our experiments demonstrated that the flow behavior of sediment suspensions mixed with an analogue material of EPS (xanthan gum) can be described by a Herschel–Bulkley model, with the rheological parameters being modified progressively, but not monotonously, with increasing EPS content. Numerical modeling of debris flows demonstrated that the run-out distance markedly decreases if even 0.1 wt% of EPS is added. The addition of EPS can also enhance the resistivity of sediment to fluidization triggered by cyclic loading, by means of formation of an EPS network that binds sediment particles. These findings suggest that the presence of EPS in natural environments reduces the likelihood of submarine geohazards.

scholarly journals Role of the Rheological Parameters in Debris Flow Modelling

2021 ◽  
Vol 1092 (1) ◽  
pp. 012041
Author(s):  
M A Khan ◽  
Z Mustaffa ◽  
A L B Balogun ◽  
M A M Al-Bared ◽  
A Ahmad
Keyword(s):  
Debris Flow ◽  
Rheological Parameters ◽  
Flow Modelling

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

2015 ◽  
Vol 151 ◽  
pp. 16-24 ◽  
Author(s):  
Bibiana A. dos Santos ◽  
Paulo C.B. Campagnol ◽  
Rodrigo N. Cavalcanti ◽  
Maria T.B. Pacheco ◽  
Flávia M. Netto ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Study of the physical, chemical and rheological properties of oil mixtures transported through the Uzen - Atyrau - Samara pipeline

2021 ◽  
pp. 420-427
Author(s):  
Берик Картанбаевич Саяхов ◽  
Александр Геннадьевич Дидух ◽  
Гульнара Амангельдиевна Габсаттарова ◽  
Марат Давлетович Насибулин ◽  
Жасулан Канатович Наурузбеков
Keyword(s):  
Rheological Properties ◽  
Pour Point ◽  
Heating Temperature ◽  
High Viscosity ◽  
Rheological Parameters ◽  
Polarization Microscopy ◽  
Oil Pipeline ◽  
Physical Chemical ◽  
Wide Range ◽  
Oil Mixtures

На начальных участках магистрального нефтепровода Узень - Атырау - Самара формируются партии низкозастывающих бузачинских и высокозастывающих мангышлакских нефтей. По маршруту транспортировки осуществляются дополнительные подкачки нефтей с различными физико-химическими и реологическими характеристиками, что может оказывать существенное влияние на свойства перекачиваемых нефтесмесей. Цель настоящей работы - исследование физико-химических и реологических свойств бузачинской и мангышлакской нефтесмесей на маршруте поставки Узень - Атырау, а также диапазона и причин изменений характеристик бузачинской нефти (основной в компонентном составе нефтесмесей, перекачиваемых по нефтепроводу Узень - Атырау - Самара). По результатам исследований установлено, что свойства мангышлакской нефтесмеси изменяются в незначительных пределах. Для бузачинской нефтесмеси свойственна нестабильность реологических параметров, которые могут изменяться в широком диапазоне в результате путевой подкачки на различных участках нефтепровода. Колебания реологических параметров наиболее показательных проб партий бузачинской нефтесмеси рекомендуется учитывать для решения задач повышения текучести высоковязких нефтей и оптимизации технологических режимов работы трубопроводов, по которым осуществляется перекачка таких нефтей. Методами газохроматографического анализа молекулярно-массового распределения тугоплавких парафинов и поляризационной микроскопии определена температура нагрева бузачинской и мангышлакской нефтесмесей, оптимальная для ввода депрессорной присадки. At the initial sections of the Uzen - Atyrau - Samara main oil pipeline, batches of low pour point Buzachinsky and high pour point Mangyshlak oils are formed. Additional pumping of oils with different physical, chemical and rheological characteristics is carried out along the transportation route, which can have a significant effect on the properties of the pumped oil mixtures. The purpose of this study is to examine the physical, chemical and rheological properties of Buzachi and Mangyshlak oil mixtures on the Uzen - Atyrau supply route, as well as the range and causes of changes in the characteristics of Buzachinsky oil (the main oil mixture in the blend composition pumped through the Uzen - Atyrau - Samara pipeline). According to the research results, it was found that the properties of the Mangyshlak oil mixture vary within insignificant limits. The Buzachinsky oil mixture is characterized by instability of rheological parameters, which can vary in a wide range as a result of route pumping at different pipeline sections. Fluctuations of the rheological parameters of the most indicative samples of batches of the Buzachinsky oil mixture are recommended to be taken into account in order to increase the fluidity of high-viscosity oils and optimize the process modes of operation of pipelines through which such oils are pumped. Using the methods of gas chromatographic analysis of the molecular weight distribution of high-melting-point paraffins, as well as polarization microscopy, the optimal heating temperature for the introduction of a pour point depressant into the Buzachinsky and Mangyshlak oil mixtures has been determined.

RHEOLOGICAL PROPERTIES OF HUMIC SUBSTANCES OF PEAT AND BROWN COAL

2021 ◽  
pp. 169-174
Author(s):  
Ivan I. Lishtvan ◽  
Vera N. Aleinikova
Keyword(s):  
Rheological Properties ◽  
Humic Substances ◽  
Structure Formation ◽  
Humic Substance ◽  
Brown Coal ◽  
Oil Wells ◽  
Alkaline Media ◽  
Rheological Parameters ◽  
Acid Media ◽  
Brown Coals

Knowledge about structure and rheological peculiarities of drilling solutions and reagents applied for the proceeding of oil wells has significant value for the forecasting of oil wells drilling. The research results of the structure of the humic substances of peat and brown coals precipitated in different pH ranges from the standpoint of their ability to structure formation on the base of the rheological curves obtaining of the flow of their dispersions and determining of their rheological parameters in terms of their application in drilling practice are given in the article. It is established that during transition from fraction, beset into alkaline media (12.0–8.5) to fraction beset into acid media (5.0–2.0) the decrease of the rheological indicators of caustobiolate humic substance is occurred. Rheological curves of the flow of the disperse of caustobiolate humic substances of the fraction 1 and 2 are characterized for strong fossil structures, disperses of humic substances of the fraction 3 is for less strong coagulation structures. Less structured are humic substances of brown coal so that their use is preferable for the regulation of the structure and rheological peculiarities of drilling solutions.

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