EFFECTS OF GRAPE SEEDS FLOUR ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO2 volume production and the total volume of CO2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

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Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties

Journal of Food Process Engineering ◽

10.1111/jfpe.13219 ◽

2019 ◽

Vol 42 (6) ◽

Cited By ~ 2

Author(s):

Georgiana Gabriela Codină ◽

Sorina Ropciuc ◽

Adriana Dabija

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough ◽

Calcium Magnesium ◽

Dough Rheological Properties

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

Czech Journal of Food Sciences ◽

10.17221/45/2010-cjfs ◽

2011 ◽

Vol 29 (No. 2) ◽

pp. 109-116 ◽

Cited By ~ 12

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.

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