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.

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

scholarly journals Methods for the Evaluation of Industrial Mechanical Pretreatments before Anaerobic Digesters

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 860 ◽  
Author(s):  
Helen Coarita Fernandez ◽  
Diana Amaya Ramirez ◽  
Ruben Teixeira Franco ◽  
Pierre Buffière ◽  
Rémy Bayard
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Production Rate ◽  
Methane Production ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Anaerobic Digesters ◽  
Before And After ◽  
Methane Potential ◽  
Methane Production Rate

Different methods were tested to evaluate the performance of a pretreatment before anaerobic digestion. Besides conventional biochemical parameters, such as the biochemical methane potential (BMP), the methane production rate, or the extent of solubilization of organic compounds, methods for physical characterization were also developed in the present work. Criteria, such as the particle size distribution, the water retention capacity, and the rheological properties, were thus measured. These methods were tested on samples taken in two full-scale digesters operating with cattle manure as a substrate and using hammer mills. The comparison of samples taken before and after the pretreatment unit showed no significant improvement in the methane potential. However, the methane production rate increased by 15% and 26% for the two hammer mills, respectively. A relevant improvement of the rheological properties was also observed. This feature is likely correlated with the average reduction in particle size during the pretreatment operation, but these results needs confirmation in a wider range of systems.

scholarly journals Polypropylene Fibers as Reinforcements of Polyester-Based Composites

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Gonzalo Martínez-Barrera ◽  
Enrique Vigueras Santiago ◽  
Susana Hernández López ◽  
Osman Gencel ◽  
Fernando Ureña-Nuñez
Keyword(s):  
Particle Size ◽  
Polyester Resin ◽  
Unsaturated Polyester ◽  
Polypropylene Fiber ◽  
Polymer Concrete ◽  
Polypropylene Fibers ◽  
Compressive Properties ◽  
Fiber Concentration ◽  
Medium Particle ◽  
Medium Particle Size

Effects of gamma radiation and the polypropylene fibers on compressive properties of polymer concrete composites (PC) were studied. The PCs had a composition of 30 wt% of unsaturated polyester resin and 70 wt% of marble particles which have three different sizes (small, medium, and large). The PCs were submitted to 200, 250, and 300 kGy of radiation doses. The results show that the compressive properties depend on the combination of the polypropylene fiber concentration and the applied radiation dose. The compressive strength value is highest when using medium particle size, 0.1 vol% of polypropylene fibers and 250 kGy of dose; moreover, the compressive modulus decreases when increasing the particle size.

scholarly journals Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Ramiro Torres-Gallo ◽  
Ricardo Durán ◽  
José García-Camargo ◽  
Oswaldo Morales ◽  
Diofanor Acevedo ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flow Behavior ◽  
Public Awareness ◽  
Pasting Properties ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Opposite Behavior ◽  
Dough Rheological Properties ◽  
Flour Fraction

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

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

Effect of particle sizes on the mechanical behaviour of limestone-reinforced hybrid plastics

2019 ◽  
Vol 28 (6) ◽  
pp. 410-420 ◽  
Author(s):  
R Vinayagamoorthy
Keyword(s):  
Particle Size ◽  
Mechanical Characteristics ◽  
Comparative Investigation ◽  
Particle Sizes ◽  
Particle Reinforcement ◽  
Medium Particle ◽  
Effect Of Particle Size ◽  
Polypropylene Matrix ◽  
Woven Reinforcement ◽  
Medium Particle Size

The present research has been made to investigate the characteristics of a new composite material made up of limestone as particle reinforcement. New composites are made by taking limestone particles in five different sizes and jute as woven reinforcement in polypropylene matrix. Mechanical characteristics of the composites that include strengths against tension, compression, flexural, impact and hardness are evaluated and a comparative investigation is made among the composites. The effect of particle size on the properties is analysed and found that the composite with medium particle size bears the highest strength in all aspects. In addition, microscopic image analysis is carried out to investigate the distribution of particles, bonding capacity and other morphologies. The results showed that limestone will be apt particle reinforcement and its presence enhances all the characteristics of the composite.

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