Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

2012 ◽  
Vol 56 (3) ◽  
pp. 691-698 ◽  
Author(s):  
C. Blanchard ◽  
H. Labouré ◽  
A. Verel ◽  
D. Champion
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Proton Mobility ◽  
The Impact

scholarly journals Effect of ascorbic acid on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
M. Hrušková ◽  
D. Novotná
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
Falling Number ◽  
Acid Addition ◽  
Bread Volume ◽  
Important Correlation ◽  
Sedimentation Value

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented  two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51–0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough.  

scholarly journals Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

2020 ◽  
Vol 10 (20) ◽  
pp. 7225
Author(s):  
Ionica Coțovanu ◽  
Ana Batariuc ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Value Added ◽  
Water Retention Capacity ◽  
Composite Flour ◽  
Medium Particle ◽  
Quinoa Flour ◽  
Medium Particle Size

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

Effects of flour mean particle size, size distribution and water content on rheological properties of wheat flour doughs

2019 ◽  
Vol 245 (9) ◽  
pp. 2053-2062 ◽  
Author(s):  
Maria Chiara Cristiano ◽  
Francesca Froiio ◽  
Nicola Costanzo ◽  
Anselmo Poerio ◽  
Maurizio Lugli ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Rheological Properties ◽  
Size Distribution ◽  
Wheat Flour ◽  
Mean Particle Size

scholarly journals Investigation of the impact of Lupinus angustifolius L. flour on the rheological properties of wheat flour dough

2019 ◽  
Vol 15 (1) ◽  
pp. 80-92
Author(s):  
Л. М. Присяжнюк ◽  
С. О. Ляшенко ◽  
І. В. Смульська ◽  
Т. М. Хоменко
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Lupinus Angustifolius ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
The Impact

scholarly journals Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties

2020 ◽  
Vol 10 (11) ◽  
pp. 4039 ◽  
Author(s):  
Andreea Voinea ◽  
Silviu-Gabriel Stroe ◽  
Georgiana Gabriela Codină
Keyword(s):  
Response Surface Methodology ◽  
Rheological Properties ◽  
Response Surface ◽  
Wheat Flour ◽  
Sodium Intake ◽  
Dietary Sodium ◽  
World Health ◽  
Bakery Products ◽  
Health Organization ◽  
The Impact

Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish their combination for obtaining the optimum rheological properties of dough, the response surface methodology (RSM) by the Design Expert software was used. The effect of combined NaCl and KCl salts were made on mixing, viscometric and fermentation process by using Farinograph, Extensograph, Amylograph and Rheofermentometer devices. On dough’s rheological properties, KCl and NaCl presented a significant effect (p < 0.01) on water absorption, stability, energy, dough resistance to extension, falling number and all Rheofermentometer-analyzed values. Mathematical models were achieved between independent variables, the KCl and NaCl amounts, and the dependent ones, dough rheological values. The optimal values obtained through RSM for the KCl and NaCl salts were of 0.37 g KCl/100 g and 1.31 g NaCl/100 g wheat flour, which leads to a 22% replacement of NaCl in the dough recipe.

scholarly journals Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

2019 ◽  
Vol 76 (1) ◽  
pp. 27 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Mădălina IUGA ◽  
Dumitru ZAHARIA ◽  
Costel MIRONEASA
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Dynamic Moduli ◽  
White Wheat ◽  
Flour Dough ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Different Levels

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

scholarly journals PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH

2019 ◽  
pp. 59-66
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Wheat Flour ◽  
Rheological Behavior ◽  
Pneumatic Conveying ◽  
Starch Retrogradation ◽  
The Impact ◽  
Wheat Flours ◽  
Conveying System ◽  
White Sugar

This study evaluated the impact of the pneumatic conveying system on the white sugar particle size and its effects on the rheological behavior of cookie dough. Sugar samples, blended with soft wheat flour (1:2.4 w/w), were analyzed for rheological properties. These blends were used to develop cookie doughs, which were submitted to consistency, stability, and hardness analyses. The pneumatic conveying system reduced the white sugar particles sizes. Wheat flours blended with sugar after pneumatic conveying (APC) showed lower water absorption and higher starch retrogradation rates than the samples with sugar before pneumatic conveying (BPC). For the cookie dough, although the APC sugar resulted in a harder texture, the condition of sugar did not affect the resistance and stability. The particle size of white sugar affected water absorption and starch retrogradation rates of wheat flour and hardness of cookie dough.

scholarly journals Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

2019 ◽  
Vol 76 (1) ◽  
pp. 40 ◽  
Author(s):  
Mădălina IUGA ◽  
Costel MIRONEASA ◽  
Silvia MIRONEASA
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Grape Seed ◽  
Creep Recovery ◽  
Grape Variety ◽  
White Wheat ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Addition Level

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.

scholarly journals Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

2021 ◽  
Vol 11 (4) ◽  
pp. 1731
Author(s):  
Ionica Coțovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Bread Quality ◽  
Wheat Bread ◽  
Particle Fraction ◽  
Swelling Properties ◽  
Medium Particle ◽  
The Impact ◽  
Addition Level ◽  
Buckwheat Flour

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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