Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods (original) (raw)
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
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 ..
Correlations between chemical and certain rheological quality parameters of wheat flour and bread
Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2021
The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them. Three samples of wheat flour type 500, which were produced as experimental samples in industrial conditions, were analyzed. The analysis of chemical composition (content of water, ash, ash on dry matter, fat, protein, starch) and farinograph parameters (farinograph water absorption, dough development time, stability of dough, softening degree of dough, quality number, quality group) of experimental samples of wheat flour has been conducted. These analyzed flour samples were used for bread production. Also, quality parameters of three produced bread samples were analyzed (volume of bread, mass of bread, overall sensory quality of bread). After that, the existence of the correlation between analyzed parameters has been examined and found as very important correlation between farinograph water absorption (FWA) and parameters of chemical composition: water content (p˂0.05), fat content (p˂0.05), protein content (p˂0.05) and starch content (p˂0.05). Also, a significant impact and positive correlation between the protein content and farinograph water absorption (FWA) on bread volume (p˂0.05) has been found.
Comparative Study on Rheological Properties of Wheat Flour Types for Industrial Usage
Wheat, Triticum aestivum is one of the grains consumed worldwide as a staple food used in a variety of processed commodities. The rheological properties of the raw commodity will define the end product's characteristics, whether it is of high quality or not. Moreover, the processes of, e.g., grinding, crushing, etc., of grain will also determine the flour's content, which will further go on for other processes and be delivered to the consumer in the end product. To that end, the properties and effects of different wheat flour contents were analyzed for different types of flour 550, 1050 and whole grain flour available in Germany. These samples were analyzed to select the best-suited commodity for industrial purposes. Falling number, gluten percentage, starch content, viscosity and farinograph were determined for flour during baking test and bread volume for its products. Three types of flour with different content percentages were tested for comparison to find the best-suited type for the baking purpose among them. Among the types 550, 1050 and whole grain flour, the parameters are fitter for bread baking process is 550 type as the results show falling number = 450.25; 334; 296.87; starch (%) = 75.45; 69.72; 64.75; gluten (%) = 38.65; 31.84 and 21.44, and bread volume is 400, 340 and 300 ml respectively. This study suggested that flour with more starch content and a falling number will produce a reasonable volume and more appealing bread regarding sensory attributes.
This research; It was carried out to determine the rheological properties of the dough obtained from the cultivars as well as the physicochemical analyzes of the materials obtained from the cultivars of bread wheat originating from Russian (Krasnodar), Kazakh (Orenburgskaya-10) and Hungarian (Zitnica) origin. As for materials research imported in the years 2014-2016, Krasnodar (Russian origin), Orenburgskaya-10 (Kazakh origin) and Zitnica (Hungarian origin) were performed 30 replications of 90 samples per year of bread wheat cultivars. Significant differences were observed between the cultivars in terms of the parameters examined. In the study; rheological (alveograf) such as energy (cm 2), p/l ratio, ie value (elasticity index) (%) and Zeleny sedimentation (ml), protein (%), hectoliter weight (kg), wet gluten (g), gluten index as physicochemical properties were examined. As the Orenburgskaya-10 (Kazakh) cultivar had the highest values in terms of gluten index (97.
Rheological characteristics and baking quality of flours from Nigerian grown wheat
African Journal of Food Science, 2017
This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol. The maximum torque during mixing (C1), the protein weakening due to mechanical work and temperature (C2), starch gelatinization (C3), stability of the starch gel formed (C4), starch retrogradation during the cooling stage (C5) were all determined. Results showed that water absorption of the improved flour samples ranged from 57.4 to 67.4% with the least value in CET and the highest in NOR. The lower water absorption of CET dough seemed to affect its stability and development. Dough development time (DDT) ranged from 0.63 to 2.17 min, with REY recording the highest value and CET the least. The physical characteristics of the bread in terms of loaf weight, volume and specific volume were also determined using standard analytical procedures.The specific volume, which is an important index of loaf quality ranged from 3.41 cm 3 /g in CON to 3.85 cm 3 /g in REY. The study revealed that though there were variations in the rheological characteristics of the Nigerian grown wheat varieties compared with the imported control, nonetheless, bread loaves of good and acceptable quality can be produced from the Nigerian local wheat flours.
Wheat flour is largely reflected by physicochemical parameters (i.e. moisture content, ash content, wet gluten, dry gluten, gluten index and falling number), influence quality of intended product. This study was aiming to evaluate relationship between physicochemical and alveographic properties of wheat flour by selecting thirty six composite wheat samples with wide range of gluten index (GI: 20-98). Different quality attributes were significantly (p<0.05) correlated with alveographic values. Wet gluten (WG) and dry gluten (DG) have been shown a significant correlation (r: 0.61, 0.68, 0.47, 0.50, 0.62, 0.64 0.77 and 0.82) with baking strength (W), extensibility (L), index of swelling (G) and elasticity index (Ie) respectively. Gluten index reflected moderate correlation with P (tenacity) and Ie values. Baking strength and extensibility were increased with increase in gluten content. Falling number illustrated significant correlation with W, P, P/L and Ie values. Moisture content showed moderate correlation with P and P/L value. Ash had moderate correlation with W and significantly correlated with Ie value of alveograph. This research demonstrated significant (P<0.001) correlation of gluten and falling number with most of rheological parameters of wheat flour; therefore suitability of flour for intended use can be predicted by alveographic parameters.
Rheological properties of dough and baking quality of products using coloured wheat
Plant, Soil and Environment, 2018
The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.
A simple comparative and yet extensive study was carried out on flour extracted from wheat of four different location from three countries (Pakistan, Ukraine and India) with different ratios. Total 44 samples from Nawabshah (Pakistan), 49 samples from Mirpurkhas (Pakistan), 58 samples from Ukraine and Mirpurkhas in combination at the ratio of 1:1 and 14 samples from Indian wheat were analyzed. Physiochemical characteristics such as particle size, protein, ash, moisture, wet/dry gluten, damaged starch were evaluated through Brabender Moisture Analyzer, Kernelyzer, Perten Glutomatic system, Chopin Sdmatic System, whereas rheological properties were determined by using Farinograph. Low damaged starch level was found in the flour samples obtained from Nawabshah wheat, whereas Indian wheat produced high level of damaged starch. Wet and dry gluten were highest in Indian wheat flour whereas Pakistani wheat samples contained lesser wet and dry gluten. Particle size distribution (0 to 125 micron) was significantly correlated with damaged starch level (R 2 = 0.98) which consequently was strongly correlated with water absorption obtained from Farinograph (R 2 =0.87). Rheological behavior showed high water absorption, high dough stability, less degree of softening in Indian wheat flour. Pakistani wheat (Nawabshah and Mirpurkhas) produced softer dough as degree of softening was found to be higher. Combination of Pakistani wheat (Mirpurkhas) and imported wheat from (Ukraine) produced flour with mid quality (in terms of softening effect).
Journal of Agricultural Science and Technology, 2013
The aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. In order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. Moreover, a control wheat flour sample was also tested. In order to simulate the baking process, both rheological measurements at constant low temperatures (30°C) and those that involved heating (30-100°C) were employed. Empirical and fundamental rheological parameters related to gluten strength were in great accordance and the flour strength decreased in the following order: control wheat flour> wheat flour of 2005> wheat flour of 2004. However, parameters related to starch pasting, such as peak viscosity, expressed different order when measured in suspension (Amylograph, Falling number) and dough (Mixolab, R...
Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality
Zemdirbyste-Agriculture, 2021
The aim of this study was to assess the quality of ancient wheat species and to examine the relations between rheological, indirect quality parameters and direct baking test. Winter spelt (Triticum spelta L.) and winter emmer (Triticum dicoccon Schrank) wheat significantly differ in grain, flour and rheological quality parameters and specific bread volume. It was found that protein quantity, Zeleny index and wet gluten quantity were significantly higher for spelt, but quality of gluten (gluten index) was higher for emmer. Mixolab parameters: speed of protein network weakening (slope α) and speed of starch gelatinization (slope β) were slower for emmer; starch retrogradation (torque C5) was lower and time of starch gelatinization was longer for emmer. Principal component analysis (PCA) revealed that spelt and emmer wheat were strongly discriminated by the grain quality, farinograph rheological quality, Mixolab parameters and direct baking test. Based on PCA and Pearson's correlation coefficients, specific bread volume of emmer was highly associated with protein weakening (torque C2), farinograph dough stability, dough development time and wet gluten quantity. On the contrary, spelt specific bread volume was associated with Zeleny index and negatively correlated with Mixolab speed of the protein network weakening (slope α). These parameters are the most promising for the prediction of spelt and emmer bread making quality.