scholarly journals Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Marie Hrušková ◽  
Ivan Švec ◽  
Ivana Jurinová
Keyword(s):  
Development Time ◽  
Statistical Treatment ◽  
Rheological Behaviour ◽  
Principal Component ◽  
Tolerance Index ◽  
Test Procedures ◽  
Gel Properties ◽  
Data Scatter ◽  
Starch Gel ◽  
Dough Development Time

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.

STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS

1972 ◽  
Vol 52 (2) ◽  
pp. 139-146 ◽  
Author(s):  
R. A. ORTH ◽  
R. J. BAKER ◽  
W. BUSHUK
Keyword(s):  
Development Time ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Baking Quality ◽  
Flour Yield ◽  
Glutenin Protein ◽  
Dough Development Time ◽  
Sedimentation Value

Simple correlations between a number of quality parameters, their heritabilities and an evaluation of the best combination of these parameters to predict loaf volume, were determined from data for 26 cultivars of spring wheat grown at four locations in Western Canada. Highly significant correlations between remix loaf volume and each of Zeleny sedimentation value, farinograph dough development time, farinograph mixing tolerance index, proportion of residue protein, and glutenin protein were obtained. Sedimentation value, 1000 kernel weight, mixing tolerance index, flour yield, farinograph absorption, and remix loaf volume all had high heritabilities over the four locations. Using the simple correlations as a guide, regression formulae yielding the best predictions of remix loaf volume were developed. Residue protein content, Zeleny sedimentation value, and farinograph dough development time provided the most useful information for predicting baking quality by a single test.

scholarly journals Potential of bran from various wheat variety for cookies production

2016 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Mária Babulicová ◽  
Ľubomír Rückschloss ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Bran ◽  
Specific Volume ◽  
Development Time ◽  
Wheat Variety ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Dough Development Time

Abstract The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

scholarly journals Analytical Rheology of Honey: A State-of-the-Art Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1709
Author(s):  
Célia Faustino ◽  
Lídia Pinheiro
Keyword(s):  
Sugar Content ◽  
Rheological Behaviour ◽  
Principal Component ◽  
Rheological Parameters ◽  
Experimental Conditions ◽  
Thixotropic Behaviour ◽  
Ancient Times ◽  
Medicinal Properties ◽  
Complex Relationships ◽  
Temperature Time

Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and to discriminate between different honey types. Several chemometric techniques have also been employed to obtain the complex relationships between honey physicochemical and rheological properties, including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN).

Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs

2004 ◽  
Vol 55 (10) ◽  
pp. 1093 ◽  
Author(s):  
H. A. Eagles ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
E. M. Martin ◽  
G. B. Cornish
Keyword(s):  
Development Time ◽  
Low Frequency ◽  
Wheat Breeding ◽  
Correct Identification ◽  
Gene Effects ◽  
Breeding Programs ◽  
Multiple Alleles ◽  
Intermediate Allele ◽  
Dough Extensibility ◽  
Dough Development Time

Glutenins are the major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci, with multiple alleles present in southern Australian breeding programs. Previously, we estimated the effects of these genes on maximum dough resistance (Rmax), dough extensibility and dough development time. Subsequently, the allele previously classified as Glu-B1b was found to consist of 2 alleles, with one, now considered to be Glu-B1al, producing an overexpression of the Bx7 glutenin subunit. Therefore, there is a potential bias in our previous estimates. An extended dataset was analysed with the 2 alleles now separated. These analyses identified negligible biases in our previous estimates, probably due to a low frequency of Glu-B1al before 1999. However, Glu-B1al produced significantly higher Rmax, dough extensibility, and dough development time values than all other alleles at the Glu-B1 locus. Therefore, at intermediate allele frequencies, substantial bias in estimates of the effects of the Glu-B1 alleles can be expected without correct identification of Glu-B1al.

Estimating Store Brand Shelf Space: A New Framework Using Neural Networks and Partial Least Squares

2009 ◽  
Vol 51 (2) ◽  
pp. 1-19 ◽  
Author(s):  
Monica Gomez ◽  
Shintaro Okazaki
Keyword(s):  
Least Squares ◽  
Partial Least Squares ◽  
Structural Equation ◽  
Statistical Treatment ◽  
Principal Component ◽  
Future Research ◽  
Store Brand ◽  
Shelf Space ◽  
Managerial Implications ◽  
Space Data

Despite abundant research that examines the effects of store brands on retail decision making, little attention has been paid to the predictive model of store brand shelf space. This paper intends to fill this research gap by proposing and testing a theoretical model of store brand shelf space. From the literature review, 11 independent variables were identified (i.e. store format, reputation, brand assortment, depth of assortment, in-store promotions, leading national brands’ rivalry, retailers’ rivalry, manufacturers’ concentration, store brand market share, advertising, and innovation) and analysed as potential predictors of the dependent variable (i.e. store brand shelf space). Data were collected for 29 product categories in 55 retail stores. In designing the statistical treatment, a three-phase procedure was adopted: (1) interdependence analysis via principal component analysis; (2) dependence analysis via neural network simulation; and (3) structural equation modelling via partial least squares. The findings corroborate our proposed model, in that all hypothesised relationships and directions are supported. On this basis, we draw theoretical as well as managerial implications. In closing, we acknowledge the limitations of this study and suggest future research directions.

scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.  

scholarly journals Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 819 ◽  
Author(s):  
Estefanía Nancy Guiotto ◽  
Mabel Cristina Tomás ◽  
Claudia Mónika Haros
Keyword(s):  
Wheat Flour ◽  
Oil Content ◽  
Development Time ◽  
Colour Parameters ◽  
Bread Crust ◽  
Technological Quality ◽  
Salvia Hispanica L ◽  
Dough Development Time ◽  
By Products

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

2020 ◽  
Vol 72 (5-6) ◽  
pp. 1900202
Author(s):  
Junko Matsuki ◽  
Masahisa Wada ◽  
Tomoko Sasaki ◽  
Koichi Yoza ◽  
Hideo Maeda ◽  
...  
Keyword(s):  
Gel Properties ◽  
Starch Gel

scholarly journals Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

2016 ◽  
Vol 73 (2) ◽  
pp. 126 ◽  
Author(s):  
Livia Patrascu ◽  
Iuliana Banu ◽  
Ina Vasilean ◽  
Iuliana Aprodu
Keyword(s):  
Wheat Flour ◽  
Starter Culture ◽  
Rheological Behaviour ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Soy Flour ◽  
Bread Making ◽  
White Wheat ◽  
Germination Process ◽  
Starch Gel

Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

Structure and Affinities of Freshwater Sea Lamprey (Petromyzon marinus) Populations

1981 ◽  
Vol 38 (12) ◽  
pp. 1708-1714 ◽  
Author(s):  
Peter F. Brussard ◽  
Marjorie Collings Hall ◽  
Janet Wright
Keyword(s):  
New York ◽  
Petromyzon Marinus ◽  
Sea Lamprey ◽  
Population Subdivision ◽  
Starch Gel Electrophoresis ◽  
Clustering Methods ◽  
Test Procedures ◽  
Simultaneous Test ◽  
Population Structuring ◽  
Starch Gel

We have examined genetic differentiation at 23 loci in 12 populations of sea lamprey, Petromyzon marinus, by means of starch gel electrophoresis. Based on two measures of overall genetic distance and two clustering methods, our analysis shows that there are three genetically distinct groups of lamprey in eastern North America: (1) anadromous populations plus those in Lake Champlain, (2) populations in Lake Erie and the upper Great Lakes, and (3) populations in Lake Ontario and three interior New York Lakes (Cayuga, Seneca, and Oneida). Analysis of population subdivision using contiguity partitions and simultaneous test procedures (STP) confirms the above conclusions and offers additional insight into the genetic structure of lamprey in this area.Key words: sea lamprey, Petromyzon marinus; genetic variation, electrophoresis, population structuring

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