scholarly journals Effect of malt flour addition on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 6) ◽  
pp. 210-218 ◽  
Author(s):  
M. Hrušková ◽  
I. Švec ◽  
I. Kučerová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Strong Correlation ◽  
Ash Content ◽  
Falling Number ◽  
Bread Making ◽  
Analytical Measurements ◽  
Bread Volume ◽  
Water Suspensions

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (“bright” type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62–0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.  

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.  

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Application of the alveograph device for the development of requirements for the quality of flour for the production of a wafer sheet

2021 ◽  
Vol 845 (1) ◽  
pp. 012135
Author(s):  
E P Meleshkina ◽  
S N Kolomiets ◽  
O I Bundina ◽  
A S Cheskidova
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Material ◽  
Falling Number ◽  
Laboratory Equipment ◽  
Quality Requirements ◽  
Intended Purpose ◽  
Confectionery Products ◽  
Dough Rheological Properties

Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the traditional wheat grind scheme was used, the quality of which had to be leveled depending on the range of confectionery products. One way to solve this problem is to differentiate the properties of wheat flour according to its intended purpose and their rationing. The purpose of the study is to develop quality requirements for Russian wheat flour for the production of wafer sheets according to objectively and reliably determined indicators of the dough rheological properties using an alveograph device to create, in the future, a system for classifying wheat flour by its intended purpose. Flour quality assessment was carried out using domestic devices and laboratory equipment (MOK system, Falling-number value, etc.); the dough rheological properties were evaluated by an alveograph device (company Chopin, France), wafer sheets were baked and evaluated using methods previously developed by the authors. The analysis of the interdependence of standardized quality indicators, as well as newly developed ones, was conducted to identify indicators that differentiate the quality of wheat flour by its intended purpose, i.e. by finished products. For this, methods of mathematical statistics were applied.

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.

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

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

scholarly journals The effect of Sunn bug Eurygaster intgriceps infection of wheat on the Capability of bread making

2010 ◽  
Vol 7 (2) ◽  
pp. 895-900
Author(s):  
Baghdad Science Journal
Keyword(s):  
Wheat Flour ◽  
Infection Rate ◽  
Specific Volume ◽  
Falling Number ◽  
Bread Making ◽  
Eurygaster Integriceps ◽  
Quality Features

The present study aims to identifying the effect of Eurygaster integriceps infection on the quality features of the local wheat varity IBA 99. The result revealed significant decrease in the percentage of protein of infected wheat at (4, 5)% compared to sound wheat values for the sound wheat were (10.9%) whereas those for the infected wheat were(9.0, 8.4 )% also the result revealed significant increased in the percentage of ash in the infected wheat flour. The result showed significant decrease in the percentage of wet and dry gluten in the infected wheat by sun bug at the rate of (2, 3, 4, 5)% compared to sound wheat value (27, 9% and 25, 23, 22, 22, 20%) for wet gluten and (8.2, 7.8, 7, 7.2, 6%) for dry glutin . The value of sedimentation of the infected wheat decreased as of the infection increased it reached 22 ml for sound wheat and (22, 20, 20, 17, 17,)ml for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. The result of falling number test have also shown significant decreased as infection rate increased, it reached(330) for sound wheat and ( 322,307, 282, 260, 250)second for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. There were no significant different between the specific volume value of product loaf of infected wheat flour by sunn bug at percentage (1, 2, 3)% but the different were significant in specific volum value of infected wheat flour at rate (4 and 5)% compared to sound wheat. The sensitive evaluation of bread referred to no significant differences of quality and baking properties for loaf of infected wheat flour at (1, 2, 3,%) compared to sound wheat but the loaf of infected wheat flour at 4 and 5 % have low quality and baking properties compared to the loaf of sound wheat.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

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