Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

LWT ◽  
2016 ◽  
Vol 70 ◽  
pp. 46-54 ◽  
Author(s):  
A.Y. Guadarrama-Lezama ◽  
H. Carrillo-Navas ◽  
C. Pérez-Alonso ◽  
E.J. Vernon-Carter ◽  
J. Alvarez-Ramirez
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Corn Starch ◽  
Microstructural Characteristics ◽  
Sponge Cake ◽  
Total Replacement

scholarly journals RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 94-102
Author(s):  
KRAVCHENKO Mykhailo ◽  
ROMANOVSKA Olha ◽  
MARUSYAK Tetiana
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Viscosity Reduction ◽  
Sponge Cake ◽  
Sugar Mixture ◽  
The Stability ◽  
Rotary Viscometer

Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of the most promising areas of its use, as it meets the technological properties of this type of product. The aim of the work is to study the rheological properties of sponge dough from a mixture of premium wheat flour and spelt flour. Materials and methods.The object of the study is the dough for the main biscuit and with the replacement of 10, 20, 30, 40, 50 % of high-grade wheat flour (HGWF) with spelt flour (SF). The study was performed on a rotary viscometer Reotest-2 on a system of cylin­ders S, S3 at a temperature of 20 °C. Shear stress and viscosity are calculated by formulas for the corresponding values of shear rate. The whipping of the sponge dough was defined as the ratioof thevolume of the egg-sugar mixture after beating to the volume of the mixture after adding the flour mixture and stirring for 15 с(%). The stability of the sponge dough (SSD) with the addition of flour mixtures was determined as the ratio of the height of the foam after aging for 15· 60 сat a temperature of 18–20 °C to the total height of the foam column of the sample, expressed as a percentage. Results. The study found a general trend to reduce the viscosity of sponge dough for test specimens depending on the shear rate relative to control. Thus, for the studied shear deformations from 0.167 c-1 to 24.3 c-1, the viscosity of the sponge dough of the control sample decreases from 55.50to 3.26 Pa ∙ с. Replacing wheat flour with spelt flour in the amount of 10 to 50 % helps to reduce the viscosity of sponge dough from 55.50 to 1.55 Pa ∙ с. When studying the dependence of the effective viscosity of the dough for the main biscuit on the content of SF at a fixed shear rate of 24.3 c-1, two areas were identified –in the range of 0–30 and 30–50 % replacement of wheat flour for SF, for which there is a different intensity of viscosity reduction: by 38.3 and 2.4%, respectively. The increase in the stability of sponge cake dough by 3.6–43.6% in the studied samples with respect to control was due to the addition of spelt flour. Conclusion. The use of spelt flour in the composition of the main sponge cake helps to reduce the viscosity, but increases the whipping and stability of the biscuit dough, which is positive for the subsequent molding and baking.

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.

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

2021 ◽  
Vol 140 ◽  
pp. 110007
Author(s):  
Sarah C. Pycarelle ◽  
Geertrui M. Bosmans ◽  
Bram Pareyt ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Liquid Interface ◽  
Cake Batter ◽  
Interface Stability ◽  
Sponge Cake ◽  
Air Liquid Interface

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

Physicochemical and rheological properties of Australian and Russian wheat flour mill streams

2021 ◽  
Author(s):  
Mohammed Abo‐Dief ◽  
Taisser Abo‐Bakr ◽  
Mohammed Youssef ◽  
Ayat Moustafa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Mill

Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour

2017 ◽  
Vol 77 ◽  
pp. 147-156 ◽  
Author(s):  
Abdolhossein Aghababaei ◽  
Neda Maftoonazad ◽  
Amirhossein Elhamirad ◽  
Fojan Badii
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Grains

Effects of konjac glucomannan on pasting and rheological properties of corn starch

2019 ◽  
Vol 89 ◽  
pp. 234-240 ◽  
Author(s):  
Shuping Ma ◽  
Peilei Zhu ◽  
Mingchun Wang
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Konjac Glucomannan
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