scholarly journals Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

2020 ◽  
pp. 74-83
Author(s):  
Ju. V. Ushakova ◽  
E. M. Paskova ◽  
G. E. Rysmukhambetova ◽  
T. B. Kulevatova
Keyword(s):  
Rheological Properties ◽  
Lower Cost ◽  
Rice Flour ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Corn Flour ◽  
High Water Absorption ◽  
Cumulative Curves

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

scholarly journals OPTIMUM PERFORMANCE OF STABILIZED EDE LATERITE AS AN ALTERNATIVE CONSTRUCTION MATERIAL

2020 ◽  
Vol 3 (8) ◽  
pp. 1-8
Author(s):  
Adegbenle Bukunmi O
Keyword(s):  
Compressive Strength ◽  
Water Absorption ◽  
Construction Material ◽  
High Water ◽  
Good Alternative ◽  
Linear Shrinkage ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Optimum Performance ◽  
High Water Absorption

Laterite samples from Ede area with particle components of 19.7% clay, 32.8% silt and 47.5% sand was stabilized with combined cement, lime and bitumen and test for Compressive strength, Linear Shrinkage, Permeability and Water Absorption. The stabilizers were mixed with laterite soil in different ratios and percentage. The laterite carried 90% which is constant while the three stabilizers shared the remaining 10% in varying form. After 28 days of curing, laterite stabilizer with 90% of laterite, 8% of cement, 1% lime and 1% bitumen (LCLB1) possessed compressive strength of 2.01N/mm2. It Water Absorption Capacity was 3.05%. LCLB4 stabilizer (90% laterite, 6% cement, 2% lime and 2% bitumen) has the same compressive strength with LCLB1 stabilizer but with a high Water Absorption Capacity of 4.2%. The stabilizer of 90% laterite, 3.33% cement, 3.33% lime and 3.33% of bitumen (LCLB8) has the lowest compressive strength of 0.74N/mm2 and the highest Water Absorption Capacity of 5.39%. The results shows that LCLB1 stabilizer is a better stabilizer for strength and blocks made from laterite stabilized with it stand a good alternative to sand Crete blocks in building constructions. The combination of these stabilizers in order to determine a most economical volume combination for optimum performance is highly possible and economical.

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

Villus-like nanocomposite hydrogels with a super-high water absorption capacity

2020 ◽  
Vol 8 (25) ◽  
pp. 12613-12622
Author(s):  
Xiaosai Hu ◽  
Qiao Wang ◽  
Qing Liu ◽  
Zongjin Li ◽  
Guoxing Sun
Keyword(s):  
Water Absorption ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Nanocomposite Hydrogels ◽  
High Water Absorption

Villi-like structure greatly improved the water absorption capability of super water absorbing hydrogels (SAH).

GENOTYPE RECOGNITION IN PEAS BY WATER IMBIBITION OF SEEDS

1966 ◽  
Vol 46 (5) ◽  
pp. 545-551 ◽  
Author(s):  
H. H. Marshall
Keyword(s):  
Water Absorption ◽  
Seed Weight ◽  
Sugar Content ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Imbibition ◽  
High Water Absorption ◽  
Immature Seeds ◽  
Pea Seeds

Significant differences in the water absorption capacity of mature pea seeds were found between lines or varieties within and between each of four genetically different seed types, round, wrinkled, "new" wrinkled, and "double" wrinkled. The differences in water absorption were positively correlated with sugar content of immature peas. They were also negatively correlated with seed weight in lines with the genes for new wrinkled.Peas with both classical (rr) and the genes for new wrinkled have high water absorption indices and small seeds. Immature seeds contain from 14.6 to 17.0% sugar or about 1% more than classical wrinkled varieties.

scholarly journals INCREASING THE TECHNOLOGICAL POTEN­TIAL OF GLUTEN-FREE FLOUR RAW MATERIALS

2020 ◽  
Vol 36 (4) ◽  
pp. 93-103
Author(s):  
YUDINA Tetiana ◽  
ROMANENKO Roman ◽  
BEZRUCHENKO Olha
Keyword(s):  
Particle Size ◽  
Moisture Absorption ◽  
Raw Materials ◽  
Rice Flour ◽  
Field Method ◽  
Dark Field ◽  
Absorption Capacity ◽  
Particle Sizes ◽  
Gluten Free ◽  
Corn Flour

Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary. Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials. Materials and methods. The corn flour and rice flour were used. Micropho­to­graphs were taken with the CL PC camera 4.5 digital microscope. The determination of gra­nulometric composition of flour was carried out by the average mass diameter method using Cooling Tech 4.5 software. The moisture absorption capacity of flour was deter­mi­ned by a Brabender farinograph, Germany. Result. The particle size of rice flour is determined by the "dark-field" method and corn flour by the "light-field" method. The obtained results show that rice flour is characterized by a relative uniformity in particle size and a high degree of dispersion, and as a result, has a good moisture-absorbing capacity (78.4 %). In corn flour, particles with average diameters from 100 to 250 microns (68.3 %) have the highest specific weight, the content of relatively large particles (more than 300 microns) is 11.2 %, and in the total area of particles 26.9 ± 4.2 %, which negatively affects the moisture-absorbing capa­city of flour and the consumer properties of ready-made cupcakes. To ensure the uniformity of particle sizes of the dispersed phase (a mixture of corn and rice flour) in the developed technology of gluten-free cupcakes, it is proposed to use a method of re-grin­ding, the feasibility of which is confirmed by the results of a study of the dispersed distribution of corn flour particles after re-grinding. Conclusion. It is proved that one of the factors that significantly affect the mois­ture-absorbing capacity of gluten-free flour, the speed of dough formation, consistency, and consumer properties of ready-made gluten-free cupcakes is the granulometric com­position of flour. The method of re-grinding corn flour is proposed in the development of gluten-free cupcake technology to ensure the uniformity of particle sizes of a mixture of corn and rice flour.

scholarly journals Cellulose Nanofibrils/Xyloglucan Bio-Based Aerogels with Shape Recovery

Gels ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 5
Author(s):  
Samuel Mandin ◽  
Samuel Moreau ◽  
Malika Talantikite ◽  
Bruno Novalès ◽  
Jean-Eudes Maigret ◽  
...  
Keyword(s):  
Water Absorption ◽  
Shape Recovery ◽  
Cellulose Nanofibrils ◽  
High Water ◽  
Absorption Capacity ◽  
Absorption Properties ◽  
High Affinity ◽  
High Water Absorption ◽  
Freezing Procedure ◽  
The Impact

Bio-based aerogels containing cellulose nanofibrils (CNFs) are promising materials due to the inherent physical properties of CNF. The high affinity of cellulose to plant hemicelluloses (xyloglucan, xylan, pectin) is also an opportunity to develop biomaterials with new properties. Here, we prepared aerogels from gelled dispersions of CNFs and xyloglucan (XG) at different ratios by using a freeze-casting procedure in unidirectional (UD) and non-directional (ND) manners. As showed by rheology analysis, CNF and CNF/XG dispersions behave as true gels. We investigated the impact of the freezing procedure and the gel’s composition on the microstructure and the water absorption properties. The introduction of XG greatly affects the microstructure of the aerogel from lamellar to cellular morphology. Bio-based aerogels showed high water absorption capacity with shape recovery after compression. The relation between morphology and aerogel compositions is discussed.

Comparison of Bio and Eco-technologies with Chemical Methods for Pre-treatment of Flax Fibers: Impact on Fiber Properties

2014 ◽  
Vol 9 (4) ◽  
pp. 155892501400900 ◽  
Author(s):  
Sabela Camano ◽  
Nemeshwaree Behary ◽  
Philippe Vroman ◽  
Christine Campagne
Keyword(s):  
Water Absorption ◽  
Fiber Bundle ◽  
Glass Fibers ◽  
Fiber Surface ◽  
Pectate Lyase ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Flax Fibers ◽  
The Impact

Flax fibers, available as fiber bundles, are commonly used as fiber reinforcement in composite materials as a substitute for glass fibers. Pre-treatments are often necessary for improving fiber-resin adhesion, and also to facilitate fiber elementarization, and to improve fiber ability to be implemented in mechanical processes limiting fiber damages. This paper focuses on the impact of biotechnologies (effect of 2 different enzymes: a pectate lyase and a laccase) and of an ecotechnology (ultrasound with ethanol), compared to classical chemical pre-treatments (using aqueous NaOH and ammonia) on the final flax fiber bundle properties, before and after a carding process. Fiber surface properties (wettability and/or zeta potential values), fiber elementarization and mechanical properties vary with the type of treatment (chemical nature of product and conditions used). Fibers elementarised using pectate lyase and ultrasound/ethanol have a hydrophilic surface and a high water absorption capacity, and are also of highest quality in terms of increased fineness. Treatment with NaOH yields the poorest fiber bundle tenacity. Laccase enzyme yields long thick hydrophobic fibers having very low water absorption capacity, and the most neutral surface charge. Properties of flax fibers can be easily monitored using different pre-treatments resulting in fibers which would be suited for various final applications.

scholarly journals The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 109-116 ◽  
Author(s):  
S. Tömösközi ◽  
L. Gyenge ◽  
A. Pelcéder ◽  
T. Abonyi ◽  
R. Lásztity
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Rheological Parameters ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Bread Crumb ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

scholarly journals Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

2021 ◽  
Vol 25 (1) ◽  
pp. 43-52
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
Yunus Temitayo Imam ◽  
Emmanuel Oladipo Ajani
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Natural Source ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Sensory Qualities

Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

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