scholarly journals Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi

2019 ◽  
Vol 7 (10) ◽  
pp. 1730
Author(s):  
Hatun Barut ◽  
Yaşar Karaduman ◽  
Arzu Akın ◽  
Sait Aykanat ◽  
Ali Alparslan Ezici
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Zinc Sulphate ◽  
Protein Quality ◽  
Storage Proteins ◽  
Field Conditions ◽  
Dough Rheology ◽  
Potassium Sulphate ◽  
Bread Making ◽  
Dough Rheological Properties

Nitrogen and sulphur application has a significant effect on the quality and quantity of storage proteins of wheat which affect the bread making process. In this study, effect of foliar applications of urea, potassium sulphate (K2SO4) and zinc sulphate heptahydrate (ZnSO4.7H2O), under field conditions at vegetative and generative periods of wheat, were investigated for their effects on protein quality (SDS sedimentation and STK-Lactic Acid values), Glutopic parameters [(PMT (s)), BM (BE), BEM (BE) and PM (BE)] and dough rheological properties [stability (min), degree of softening (BU)] of wheat. Experiments were conducted in two trial groups. In the first trial, foliar treatments of 0% (Control); 0,5% Urea; 1% Urea; 0,5% ZnSO4.7H2O; 0,5% Urea+0,5% ZnSO4.7H2O; 1% Urea+0,5% ZnSO4.7H2O; 0,5% K2SO4 and 1% K2SO4; in the second trial, 0%; 0,5% Urea+0,5% K2SO4; 0,5% Urea+1% K2SO4;1% Urea+0,5% K2SO4; 1% Urea+1% K2SO4 were performed. As a result, in the first trial, 0,5% Urea, 1% Urea+0,5% ZnSO4 and 0,5% K2SO4; in the second trial, 1% Urea+0,5% K2SO4 were found the most prominent applications. According to the obtained results, the effect of urea, potassium sulphate and zinc sulphate applications on protein quality, gluten rheology and dough rheology was found to be significant.

scholarly journals Rheological Evaluation of Some Laboratory Mills

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Daniel VIZITIU ◽  
Mihai OGNEAN ◽  
Ioan DANCIU
Keyword(s):  
Rheological Properties ◽  
Correlation Coefficient ◽  
Pearson Correlation ◽  
Dough Rheology ◽  
Pearson Correlation Coefficient ◽  
Bread Making ◽  
Rheological Measurements ◽  
Rheological Test ◽  
Wheat Flours ◽  
Common Laboratory

The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab. Significant correlations were established between the rheological evaluations of industrial and laboratory flour. We may conclude that the wheat milling obtained with laboratory mill Perten 120 correlated well with industrial flour for most of the rheological measurements. The Pearson correlation coefficient varied between 0.42 and 0.93 for test ran on Alveograph and Farinograph and between 0.19 and 0.9 for Mixolab testing.  

scholarly journals Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

2021 ◽  
Vol 8 ◽  
Author(s):  
Liwei Yu ◽  
Yanrong Ma ◽  
Yiyue Zhao ◽  
Yilin Pan ◽  
Renmei Tian ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Variety ◽  
Starch Digestibility ◽  
Wheat Bread ◽  
Bread Making ◽  
Hulless Barley ◽  
Nutritional Compounds ◽  
Stability Time ◽  
Dough Rheological Properties

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

scholarly journals Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 778 ◽  
Author(s):  
Bernadette-Emőke Teleky ◽  
Adrian Gheorghe Martău ◽  
Floricuța Ranga ◽  
Felicia Chețan ◽  
Dan C. Vodnar
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Frozen Storage ◽  
Starter Cultures ◽  
Soy Flour ◽  
Bread Making ◽  
White Wheat ◽  
Dynamic Rheological Properties ◽  
Metabolites Production

Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lb. plantarum ATCC 8014 and Lb. casei ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without Saccharomyces cerevisiae on sourdough fermentation. For this purpose, the viability, pH, organic acids, and secondary metabolites production were investigated, together with the dynamic rheological properties of the sourdough. During sourdough fermentation, LAB presented higher growth, and the pH decreased significantly from above pH 6 at 0 h to values under 4 at 24 h for each experiment. Co-cultures of LAB and yeast produced a higher quantity of lactic acid than single cultures, especially in sourdough enriched with soy-flour. In general, sourdoughs displayed a stable, elastic-like behavior, and the incorporation of soy-flour conferred higher elasticity in comparison with sourdoughs without soy-flour. The higher elasticity of sourdoughs enriched with soy-flour can be attributed to the fact that through frozen storage, soy proteins have better water holding capacity. In conclusion, sourdough supplemented with 10% soy-flour had better rheological properties, increased lactic, acetic, and citric acid production.

scholarly journals Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 333 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Ana Maria Istrate ◽  
Ioan Gontariu ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Composite Flour ◽  
Bread Making ◽  
Heating And Cooling ◽  
Composite Flours ◽  
Starch Retrogradation ◽  
The Difference ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Wheat Flours

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

Salt effect in hydrolysis of 3-acyl-1,3-diphenyltriazenes

1981 ◽  
Vol 46 (12) ◽  
pp. 3104-3109 ◽  
Author(s):  
Miroslav Ludwig ◽  
Oldřich Pytela ◽  
Miroslav Večeřa
Keyword(s):  
Sodium Chloride ◽  
Temperature Dependence ◽  
Potassium Chloride ◽  
Rate Constants ◽  
Zinc Sulphate ◽  
Salt Effect ◽  
Sodium Sulphate ◽  
Potassium Sulphate ◽  
Lithium Sulphate ◽  
Hydrolysis Of

Rate constants of non-catalyzed hydrolysis of 3-acetyl-1,3-diphenyltriazene (I) and 3-(N-methylcarbamoyl)-1,3-diphenyltriazene (II) have been measured in the presence of salts (ammonium chloride, potassium chloride, lithium chloride, sodium chloride and bromide, ammonium sulphate, potassium sulphate, lithium sulphate, sodium sulphate and zinc sulphate) within broad concentration ranges. Temperature dependence of the hydrolysis of the substrates studied has been measured in the presence of lithium sulphate within temperature range 20° to 55 °C. The results obtained have been interpreted by mechanisms of hydrolysis of the studied substances.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties
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