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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.

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. 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

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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

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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

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. , 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

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. (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

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Acta Alimentaria
Authors: L. Silva, G. Maia, P. Sousa, R. Figueiredo, M. Afonso, M. Gonzaga, C. Gomes, and E. Figueiredo

., Verma , R.C. & Jaaffrey , S.N.A. (2007): Effect of temperature and concentration on rheological properties of “Kesar” mango juice. J. Fd Engng , 80 , 1011–1015. Jaaffrey S

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. Staffolo , M.D. , Bertola , N. & Martino , M. ( 2004 ): Influence of dietary fiber addition on sensory and rheological properties of yogurt . Int. Dairy J., , 14 , 263 – 268

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Fukushima, H., Okazaki, E., Fukuda, Y. & Watabe, S. (2007): Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products. J. Fd Engng. , 81

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

Structure and composition of wheat storage proteins and functional properties of wheat gluten are well studied; therefore several methods and instruments are available to determine these properties. The investigation of functional properties of rice proteins, depending on the different goal of utilisation, has not been well established, yet. In this study, the rheological properties of four varieties of rice flour were studied using a 50 g Farinograph demonstrating the mixing properties of rice flours and the alterations of these properties caused by the supplementation of wheat proteins. The considerable differences identified on the mixing curves of different rice flours indicate that the investigation of mixing properties can be one of the useful approaches for the characterisation of functional properties of rice dough. The large effects of the addition of wheat gluten on the mixing properties of rice flours demonstrate the possibility of using rice flour and dough as a wheat protein free model system for the in vitro investigation of the functional roles of wheat storage proteins.

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