scholarly journals INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
A. Zaparenko ◽  
S. Didenko ◽  
O. Holyk ◽  
Y. Goloventsov
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Model Systems ◽  
Technological Properties ◽  
Wheat Dough ◽  
Regular Shape ◽  
Higher Temperature ◽  
Baked Products ◽  
Starch Paste ◽  
Better Than

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

scholarly journals WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
D. Zhygunov ◽  
Y. Barkovska ◽  
Y. Yehorshyn ◽  
H. Zhyhunova ◽  
K. Barikian
Keyword(s):  
Wheat Flour ◽  
High Strength ◽  
Technological Properties ◽  
Bread Making ◽  
Rheological Analysis ◽  
Enzyme Preparations ◽  
Wheat Dough ◽  
Lower Protein ◽  
End Use ◽  
The Cost

The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

2014 ◽  
Vol 8 (4) ◽  
pp. 777-790 ◽  
Author(s):  
C. Rondeau-Mouro ◽  
M. Cambert ◽  
R. Kovrlija ◽  
M. Musse ◽  
T. Lucas ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Model Systems ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Proton Dynamics

scholarly journals Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

2013 ◽  
Vol 19 (No. 6) ◽  
pp. 219-223
Author(s):  
Z. Špačková ◽  
J. Příhoda ◽  
S. Rovnaníková
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Iodine Deficiency ◽  
Daily Intake ◽  
Loaf Volume ◽  
Bakery Products ◽  
Wheat Dough ◽  
The Common ◽  
Baked Products ◽  
Simultaneous Enrichment

Several ways are recommended how to avoid iodine deficiency in food of many countries&rsquo; population. In addition to the common use of salt fortified with KI, KJO<sub>3&nbsp;</sub>can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO<sub>3</sub>&nbsp;on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO<sub>3</sub>&nbsp;was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread volume showed satisfactory correspondence to 50% of recommended daily intake that is allowed for bakery products by the Czech law.

scholarly journals INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

2018 ◽  
Vol 2 ◽  
pp. 67-76 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Alexandr Alexandrov ◽  
Tetiana Lazareva ◽  
Karina Svidlo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Practical Interest ◽  
Food Supplement ◽  
Model Systems ◽  
Wheat Bread ◽  
Chain Model ◽  
Bakery Products ◽  
Indicator Method ◽  
Wheat Dough

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

Newly Developed Heat Resistant Magnesium Alloy by Thixomolding®

2005 ◽  
Vol 488-489 ◽  
pp. 287-290 ◽  
Author(s):  
Tadayoshi Tsukeda ◽  
Ken Saito ◽  
Mayumi Suzuki ◽  
Junichi Koike ◽  
Kouichi Maruyama
Keyword(s):  
Aluminum Alloy ◽  
Magnesium Alloy ◽  
Magnesium Alloys ◽  
Room Temperature ◽  
Elevated Temperatures ◽  
Die Casting ◽  
The Other ◽  
Heat Resistant ◽  
Higher Temperature ◽  
Better Than

We compared the newly developed heat resistant magnesium alloy with conventional ones by Thixomolding® and aluminum alloy by die casting. Tensile properties at elevated temperatures of AXEJ6310 were equal to those of ADC12. In particular, elongation tendency of AXEJ6310 at higher temperature was better than those of the other alloys. Creep resistance of AXEJ6310 was larger than that of AE42 by almost 3 orders and smaller than that of ADC12 by almost 2 orders of magnitude. Fatigue limits at room temperature and 423K of AXEJ6310 was superior among conventional magnesium alloys.

scholarly journals THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS

2020 ◽  
Vol 3 ◽  
pp. 38-48
Author(s):  
Victoriya Gnitsevych ◽  
Tatiana Yudina ◽  
Yuliia Honchar ◽  
Olena Vasylieva ◽  
Liudmyla Diachuk
Keyword(s):  
Particle Size ◽  
Fractional Composition ◽  
Raw Materials ◽  
Model System ◽  
Model Systems ◽  
Equivalent Diameter ◽  
Contact Method ◽  
Technological Properties ◽  
Milk Whey ◽  
Crystal Diameter

This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of preliminary processing of raw materials, and studied the technological properties and structure of model compositions with their use. During the experiment, a number of studies were carried out, which substantiated the method and modes of condensation of whey, and provided a comparative analysis of the homogeneity of lactose-free and lactose-containing samples of whey under various modes of condensation. The study obtained the results of calculations of the equivalent diameter of the studied samples of lactose-containing and low-lactose whey, condensed by the contact method and in vacuum. It was found, that the structure is homogeneous at a number average crystal diameter of up to 5 μm. The restriction is valid for CLLWV with a calculated diameter of about 3.84 μm with a coefficient of variation of 1.35 % with an increase of 10,000 times. The study revealed the alternation of smooth and granular sections of the micron level (0.1 ... 5 μm) in the structure of the studied low-lactose semi-finished product with an increase of 300 times. It was determined, that the extremum of the differential curve of the particle size distribution of CLLWV corresponds to the number average crystal diameter of 3.84 μm. It was established, that the most homogeneous fractional composition is inherent in the studied sample of CLLWV, for which the values of fraction diameters are in the range from 1.46 μm to 4.96 μm. The optimal ratio of the components of the model CLLWV: FPPP system was determined as 70 % to 30 % respectively. With this composition, the model system is characterized by the formation of protein-pectin complexes, which is confirmed by microscopy with a magnification of 90 times

scholarly journals An Essential Role of Polymeric Adhesives in the Reinforcement of Acidified Paper Relics

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 207
Author(s):  
Jiaojiao Liu ◽  
Huiping Xing ◽  
Yajun Zhou ◽  
Xiaolian Chao ◽  
Yuhu Li ◽  
...  
Keyword(s):  
Essential Role ◽  
Polyvinyl Butyral ◽  
Scientific Basis ◽  
Water Soluble ◽  
Wheat Starch ◽  
Protective Effects ◽  
Ft Ir ◽  
Starch Paste

Paper acidification causes paper relics to undergo embrittlement and decay, to form dregs, and even to break upon a single touch; therefore, reinforcement and deacidification treatments are essential steps for paper conservation and to retard the deterioration and prolong the life of objects. Polymeric adhesives play an essential role in reinforcement and deacidification treatments, although it is not well studied. In this work, the effect of polymeric adhesives on the conservation process and their protective effects on acidified paper relics were studied. Firstly, three polymeric adhesives, including wheat starch paste, polyvinyl butyral (PVB), and polyvinyl alcohol (PVA), were selected as research objects. Subsequently, their effects on four popular conservation methods were further discussed, including traditional mounting, hot-melt with silk net, alcohol-soluble cotton mesh, and water-soluble cotton mesh. Additionally, as an example, the reversibility and long-term durability of water-soluble adhesive PVA-217 were assessed. Using a computer measured and controlled folding endurance tester, pendulum tensile strength tester, tear tester, burst tester, FT-IR, video optical contact angle tester, and other instruments, the conservation application of water-soluble adhesives in paper relics was evaluated. This study provides a scientific basis and experimental data for the application of polymeric adhesives in the conservation of paper relics.

scholarly journals Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

2021 ◽  
pp. 33-36
Author(s):  
Tatyana Borisovna Kulevatova ◽  
Lyudmila Nikolaevna Zlobina ◽  
Svetlana Vitalyevna Lyascheva ◽  
Lyubov Vladimirovna Andreeva
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Absorption Capacity ◽  
Dispersed Phase ◽  
Rheological Characteristics ◽  
Water Absorption Capacity ◽  
Wheat Dough ◽  
Composite Mixture ◽  
The Stability ◽  
Torque Values

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed.  It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.  

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