scholarly journals Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 265-272
Author(s):  
Li Cuicui ◽  
Lu Qiyu
Keyword(s):  
Development Time ◽  
Loss Modulus ◽  
Substantial Effect ◽  
Sodium Sulphite ◽  
Disulphide Bonds ◽  
Scanning Frequency ◽  
The Stability ◽  
Starch Gelatinisation ◽  
Stability Time ◽  
Dough Development Time

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3–C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2–C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

scholarly journals ASPECTS REGARDING THE REPRESENTATION OF FARINOGRAPHIC CURVE TO ASSESS WHEAT FLOUR DOUGH BY MATHEMATICAL EQUATIONS

2021 ◽  
pp. 385-392
Author(s):  
Paula Tudor ◽  
Gheorghe Voicu ◽  
Gabriel-Alexandru Constantin ◽  
Elena-Madalina Stefan ◽  
Mariana-Gabriela Munteanu ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Development Time ◽  
Peak Time ◽  
Flour Dough ◽  
Maximum Value ◽  
Mathematical Equations ◽  
Stability Time ◽  
Brabender Farinograph ◽  
Dough Development Time

The Brabender farinograph is a device with which important indications for baking are obtained, namely: dough development time (DDT), water absorption (WA), dough stability time (DST), softening degree (SD), Farinograph Quality Number (FQN), important parameters for determining flour mixtures. These parameters are represented on the farinographic curve drawn during the farinograph test. Dough development or formation (formation of gluten) is represented by the ascending branch of the farinographic curve, which has a steep ascending slope, because time (expressed in minutes), fixed on the abscissa of the diagram, has relatively low values (about 1.2–3 min for regular flours), while consistency, fixed on the ordinate of the diagram, reaches the maximum value (peak time) of the dough. In comparison, the descending branch of the farinogram, which starts from the maximum value of the dough consistency (peak time), has a slow descending slope, because the kneading time is extended up to 20 minutes, and the consistency decreases relatively little. The paper presents the appreciation of this branch of the farinogram by mathematical equations for several types of doughs from wheat flour mixed with different percentages of salt.

Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties

2014 ◽  
Vol 94 (3) ◽  
pp. 525-534 ◽  
Author(s):  
Sally Diep ◽  
Daiva Daugelaite ◽  
Anatoliy Strybulevych ◽  
Martin Scanlon ◽  
John Page ◽  
...  
Keyword(s):  
Protein Content ◽  
Development Time ◽  
Loss Modulus ◽  
Dough Strength ◽  
Wheat Varieties ◽  
Wide Range ◽  
Lower Protein ◽  
Ultrasonic Parameters ◽  
Tan Δ ◽  
Dough Development Time

Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan Δ to be determined. Significant differences (P=0.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan Δ values, indicating this class/varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r=0.72,0.70, P=0.03, was also found between raw noodle velocity and M”, respectively, with cooked noodle bite as determined by maximum cutting stress.

scholarly journals Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Wei Zhang ◽  
Xianli Luo ◽  
Liuyan Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Development Time ◽  
Mixing Ratio ◽  
Quality Properties ◽  
Significant Difference ◽  
Steamed Bread ◽  
Stability Time ◽  
Dough Development Time ◽  
Dough Property

Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.

scholarly journals Effect of Different Combinations of Gums and Emulsifiers on the Quality of Bread

2016 ◽  
Vol 59 (1) ◽  
pp. 33-37
Author(s):  
Muhammad Rizwan Haider ◽  
Ghulam Mueen ud din ◽  
Muhammad Abrar ◽  
Arshad Mehmood ◽  
Ashiq Hussain ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Guar Gum ◽  
Wheat Variety ◽  
Grain Texture ◽  
Rheological Study ◽  
Stability Time ◽  
Dough Development Time ◽  
Bread Wheat Variety

A project was designed to evaluate the effect of different combinations of emulsifiers and gumson the quality of bread. Wheat variety AARI-11 was milled to get straight grade flour and mixed with theEmulsifiers (DMG & DATEM) and Gums (G.G & CMC) in a quantity of (0.3- 0.6 %). Both, straight gradeflour as well as treated flour (combination with gums and emulsifiers) were subjected to proximate andrheological analysis. Results of the rheological study showed a significant change in water absorption,dough development time, dough stability time and dough viscosity i.e. W/A 61.33-62.93%, D.D.T 3.9-4.8 min, D.S.T 7-9.1 min and 818.33-950.00 BU, respectively. Breads prepared with both flours were alsostudied for their sensory attributes during storage after the interval of 24 h. The highest score was awardedto T1 (0.3% DATEM & 0.5% guar gum) on the bases of its excellent external attributes (colour of crust,volume, symmetry of form, evenness of bake and crust character) and internal characteristics (aroma, grain,texture, taste, mastication and colour of crumb). After the sensory and physicochemical analyses, it isconcluded that with the addition of DATEM (0.3%) and guar gum (0.5%) resulted in good quality of bread.

Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs

2004 ◽  
Vol 55 (10) ◽  
pp. 1093 ◽  
Author(s):  
H. A. Eagles ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
E. M. Martin ◽  
G. B. Cornish
Keyword(s):  
Development Time ◽  
Low Frequency ◽  
Wheat Breeding ◽  
Correct Identification ◽  
Gene Effects ◽  
Breeding Programs ◽  
Multiple Alleles ◽  
Intermediate Allele ◽  
Dough Extensibility ◽  
Dough Development Time

Glutenins are the major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci, with multiple alleles present in southern Australian breeding programs. Previously, we estimated the effects of these genes on maximum dough resistance (Rmax), dough extensibility and dough development time. Subsequently, the allele previously classified as Glu-B1b was found to consist of 2 alleles, with one, now considered to be Glu-B1al, producing an overexpression of the Bx7 glutenin subunit. Therefore, there is a potential bias in our previous estimates. An extended dataset was analysed with the 2 alleles now separated. These analyses identified negligible biases in our previous estimates, probably due to a low frequency of Glu-B1al before 1999. However, Glu-B1al produced significantly higher Rmax, dough extensibility, and dough development time values than all other alleles at the Glu-B1 locus. Therefore, at intermediate allele frequencies, substantial bias in estimates of the effects of the Glu-B1 alleles can be expected without correct identification of Glu-B1al.

The Stability-Time Hypothesis: Reevaluation of the Data

1979 ◽  
Vol 114 (4) ◽  
pp. 559-568 ◽  
Author(s):  
Lawrence G. Abele ◽  
Keith Walters
Keyword(s):  
The Stability ◽  
Stability Time

scholarly journals System-Level Temperature Compensation Method for the RLG-IMU Based on HHO-RVR

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Hao Liang ◽  
Yumin Tao ◽  
Meijiao Wang ◽  
Yu Guo ◽  
Xingfa Zhao
Keyword(s):  
Least Square Method ◽  
Absolute Error ◽  
Performance Comparison ◽  
Compensation Method ◽  
Least Square ◽  
System Level ◽  
Measurement Unit ◽  
Error Terms ◽  
The Stability ◽  
Stability Time

The ring laser gyro inertial measurement unit has many systematic error terms and influences each other. These error terms show a complex nonlinear drift that cannot be ignored when the temperature changes, which seriously affects the stability time and output accuracy of the system. In this paper, a system-level temperature modeling and compensation method is proposed based on the relevance vector regression method. First, all temperature-related parameters are modeled; meanwhile, the Harris hawks optimization algorithm is used to optimize each model parameter. Then, the system compensation is modeled to stabilize the system output to the desired temperature. Compared with the least square method, the fitting performance comparison and the system dynamic compensation experiment prove this method’s superiority. The root mean square error, the mean absolute error, the R -squared, and the variance of residual increased by an average of 35.27%, 39.29%, 2.29%, and 30.34%, respectively.

scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.  

Analysis of the Idling Start of the Moving Coil Linear Compressor

2008 ◽  
Author(s):  
Yingbai Xie ◽  
Xiuzhi Huang ◽  
Liyong Lun ◽  
Ganglei Sun
Keyword(s):  
Closed Loop ◽  
Transfer Functions ◽  
Load Condition ◽  
Open Loop ◽  
Reciprocating Compressor ◽  
Piston Motion ◽  
Linear Compressor ◽  
Simulation Results ◽  
The Stability ◽  
Stability Time

The linear compressor is driven by a linear motor. Because it has no crankcase, the piston motion and its control of the linear compressor are differing from that of the conventional reciprocating compressor. For a moving coil linear compressor, mechanical and electromagnetism system are modeled. The open loop and closed loop transfer functions of the system in no-load condition are obtained derived from these equations. The Matlab software is applied to analyze the stability, time domain and frequency domain of the system. Simulation results show that the linear compressor is stable, but the overshoot is relative high, which must be adjusted. This conclusion will be benefit for the design of the idling start of the moving coil linear compressor.

scholarly journals Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 819 ◽  
Author(s):  
Estefanía Nancy Guiotto ◽  
Mabel Cristina Tomás ◽  
Claudia Mónika Haros
Keyword(s):  
Wheat Flour ◽  
Oil Content ◽  
Development Time ◽  
Colour Parameters ◽  
Bread Crust ◽  
Technological Quality ◽  
Salvia Hispanica L ◽  
Dough Development Time ◽  
By Products

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

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