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.

scholarly journals The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

2011 ◽  
Vol 59 (6) ◽  
pp. 255-264 ◽  
Author(s):  
Pavlína Pečivová ◽  
Kateřina Juříková ◽  
Iva Burešová ◽  
Monika Černá ◽  
Jan Hrabě
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Development Time ◽  
Qualitative Properties ◽  
Arabic Gum ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Acacia Tree

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

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 Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

2018 ◽  
Vol 75 (1) ◽  
pp. 27 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Dumitru ZAHARIA ◽  
Georgiana Gabriela CODINĂ ◽  
Sorina ROPCIUC ◽  
Mădălina IUGA
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Development Time ◽  
Amylase Activity ◽  
Particle Sizes ◽  
Gelatinization Temperature ◽  
Dough Development Time ◽  
Addition Level ◽  
Different Levels

In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread 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.

Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Mahsa Majzoobi ◽  
Raheleh Ostovan ◽  
Asgar Farahnaky
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Creep Test ◽  
Sensory Attributes ◽  
Gluten Content ◽  
Stability Time ◽  
Flour Basis ◽  
Brabender Farinograph ◽  
Different Levels

The objective of this study was to improve the quality of fresh spaghetti made from ordinary wheat flour using gluten powder at different levels (0.0, 0.5, 1.5 and 3.0%, w/w, flour basis). The spaghetti dough was evaluated by a Brabender Farinograph. The results indicated that with increasing the gluten level, peak, stability time and consistency of the dough increased. The results of creep test (carried out using a Texture Analyser) showed that with increasing the gluten content, elasticity of the dough increased while its viscosity decreased. Increasing the gluten level reduced the cooking loss and increased the water absorption of the samples cooked in distilled or salted water (2% NaCl). The hardness and the color of the uncooked and cooked spaghettis improved with increasing the gluten content. The sample containing 3% gluten powder cooked in salted water received the highest score for its sensory attributes.

scholarly journals Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured from to Local Wheat

2019 ◽  
Vol 27 (1) ◽  
pp. 118-126
Author(s):  
Shetti Saad H. ◽  
Altae Abd Ali A.
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Development Time ◽  
Quality Attributes ◽  
Rheological Characteristics ◽  
Dough Development Time

Different percentages (2.5%, 5% and 7.5%) of  rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough. To reach this target, Farinograph  was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition. The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree dough softening from rosemary leaves powder. The water absorption, dough development time of local wheat flour was improved as a function of adding rosemary to the flour. The increase rosemary is forming, which helped include The water absorption, dough development time of local wheat flour. It can be concluded that rosemary leaves powder was able to improve the rheological properties of local wheat flour at (2.5% and 5%)and a good quality loaf.

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 &lt; 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. &nbsp;

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.

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 &lt; 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 A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Xiaozhi Tang ◽  
Junfei Liu
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Peak Torque ◽  
Partial Replacement ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Stability Time ◽  
Dough Development Time

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

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