Search Results

You are looking at 1 - 10 of 160 items for :

  • "rheological properties" x
  • All content x
Clear All

Rheological properties and protein macro fraction of ten Croatian and five German wheat varieties were studied. Differences in dough rheological properties of German and Croatian wheat varieties were analysed by ANOVA. Multiple regression was used to determine the influences of protein macro fractions of Croatian and German wheat varieties on rheological properties of their doughs. The investigation had shown that Croatian and German wheat varieties had similar dough properties. Protein content and protein composition influenced many of investigated rheological parameters. However, most of the influences were found in the mixing properties of doughs in both German and Croatian wheat varieties. Dough development time, stability and the degree of softening from the Farinograph and dough strength from the Alveograph showed the highest correlation coefficients with the protein composition. Influences of protein macro fraction of Croatian wheat varieties and influences of protein macro fraction of German wheat varieties on rheological parameters showed some differences.

Restricted access

Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.

Restricted access

The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

Restricted access

. G ustaw , W. , G libowski , P. & M leko , S. ( 2006 ): The rheological properties of yoghurt with incorporated whey protein aggregates/polymers . Milchwissenschaft , 61 , 415 – 419 . H

Restricted access

Chen, S. S., Rasper, V. F. (1982): Functionality of soy proteins in wheat flour/soy isolate doughs. II. Rheological properties and bread-making potential. Can. Inst. Food Sci. Tech. J. , 15 , 211

Restricted access

Gustaw, W. & Mleko, S. (2003): The effect of pH and carrageenan concentration on the rheological properties of whey protein gels. Polish J. Fd Nutr. Sci. , 4 , 39–44. Mleko S

Restricted access

šećera. (Influence of hydrocolloids on the rheological properties of model sugar solutions.) Kem. Ind , 40 , 63-68. Utjecaj hidrofilnih koloida na reološka svojstva modelnih otopina šećera. (Influence of hydrocolloids on the

Restricted access

. , 91 , 286 – 292 . A rocas , A. , S anz , T. & F iszman , S.M. ( 2009 ): Influence of corn starch type on the rheological properties of a white sauce after heating and freezing

Restricted access

. (1998): Estudos de viabilidade sobre avaliação de qualidade de farinhas de trigo através de medidas das propriedades do gluten. (Evaluation of correlation study between wheat flour quality and rheological properties of gluten.) Msc thesis. Faculdade de

Restricted access

crystallization behavior of fat is influenced also by various dynamic factors, such as cooling rate, mixing and crystallization temperature ( Metin and Hartel, 2005 ). Important characteristics of both chocolate and coating is their rheological properties such as

Open access