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

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.

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.

THE EFFECT OF WATER HARDNESS ON RHEOLOGICAL BEHAVIOR OF DOUGH

<p>Flour and water are basic components in dough formation process. The water quality affects the whole breadmaking process and the quality and retention period of bakery products. In bakery, an important role is played by the hardness of water; are preferred water having a hardness by 5 - 10^o D (German degrees) and, in some cases, are preferred the waters with 10 – 20^o D, depending on the characteristics of gluten. For the experimental determination, presented in this paper, were used samples of FA 650 flour type (white flour) and four kinds of water with different hardness values. To determine the dough rheological characteristics were made measurements according to AACC 54-21 standard method, using the Brabender Farinograph-E model (300 g mixer capacity). </p>The paper presents the study of rheological characteristics variation of wheat flour dough, depending on the water hardness used in mixing and formation process.

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

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.

Researches on Rheological Characteristics of Dough of Wheat Flour and their Changes During Storage

In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of flour is determined by measuring and recording gluten strength and endurance. With farinograph records the dough structure changes over time and obtaining data about: Absorption of flour, flour power (its ability to form a dough with rheological properties appropriate to flow operations technology), forming time of the dough, the degree of stability and soaking, the consistency of dough during this time. Analyzing the data presented on farinograph curves, were extracted the values of the dough development time (min), stability (min), softening degree (FU), consistency (FU), the absorption capacity of flour (%) farinograph index of the dough ..

Rheological properties of wheat dough in some hexaploid Indian wheat varieties

The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.

The evaluation of barley grain hardness measured by Do-Corder, as a malting quality parameter

There is a need for fast, cheap and sufficient accurate methods for prediction of barley grain quality. The determination of Brabender hardness seems to be promising. The aim of this work was to compare three different methods for evaluation of graphic output from Brabender farinograph and subsequently select the most optimal method for routine laboratory work. 108 samples (twelve cultivars from three localities and three years) were analyzed for grain hardness. Simultaneously selected parameters of grain and malt were determined. The correlations among methods for evaluation were estimated as well as among selected technological traits of barley grain and malt.Grain hardness expressed by area under curve (counted by specific weight of paper ´A´ and measured by planimetr ´B´) showed tendencies to distinguish the varieties by their malting quality. The same trend was not observed for the method C (hardness expressed by maximum value of peak). Nearly perfect positive correlation (0.99***) was found between the results of method A and method B. Medium correlation was found between values obtained by method A and method C (0.58***).Significant correlations were established between values obtained by method A and extract (−0.63***), mash method according to Hartong and Kretschmer (−0.61***), the Kolbach index (−0.70***), friability (−0.71***), β-glucans in wort (0.76***), partly unmodified grains (0.71***), and non-starch polysaccharides content (in total β-glucans and pentosans) (0.67***). Hardness values obtained by method C were related to partly unmodified grains (0.52**), β-glucans in grain (0.61**), and non-starch polysaccharides content (in total β-glucans and pentosans) (0.56**). The most appropriate evaluation method was selected on the base of results of Tukey test as well as the level of correlation among the hardness level and selected quality parameters.

Selection of cultivars for soft wheat quality. 1. Tests for softness in flour

Cultivars are not always placed in the same order in respect of soft wheat quality when grain from different trials is examined. This is largely because the relative importance of the underlying components varies from place to place and from year to year. The hydrophilic components-damaged starch, protein, and fibrous material-are the principal features limiting soft flour quality as they affect water absorption, flour colour, and cookie spread. Of the tests most commonly applied to flour, the water absorption as measured by the Brabender Farinograph appears to provide the most useful single test for soft flour quality.