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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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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.

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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.

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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

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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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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

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oil. Aqueous γ-CD-MOF solution was first emulsified into sunflower oil continuous phase with the help of Tween emulsifiers, and then the dispersed γ-CD-MOF droplets were gelled upon cooling. The physicochemical, structural, and rheological properties

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Progress in Agricultural Engineering Sciences
Authors:
Karina Ilona Hidas
,
Csaba Németh
,
Anna Visy
,
Adrienn Tóth
,
László Ferenc Friedrich
, and
Ildikó Csilla Nyulas-Zeke

. Herald et al. (1989) examined the rheological behaviour of heat-treated liquid whole egg at −24 °C for 80 days. Thixotropic behaviour was found in all samples examined, and their rheological properties were completely altered, with near Newtonian

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This study measured the flow behaviour of whey protein isolate mixtures with cinnamic or ferulic acids. Samples were heated in a vacuum (80 °C, –0.9 atm, 280 r.p.m., 0.5 h). The flow curves of all samples showed a non- Newtonian shear thinning flow and the viscoelastic properties were typical for weak gel systems. At pH 6.0, 6.7, and 8.0, the highest shear stress values were obtained with 20, 40, and 40 mg of cinnamic acid g–1 protein, respectively. At pH 6.0, the use of ferulic acid (20 mg g–1 protein) resulted in the elevation of shear stress values, but at pH 8.0, ferulic acid caused a decrease in shear stress values in comparison to cinnamic acid. The thixotropic area (AT) was increased in mixtures containing 20–40 mg cinnamic acid g–1 protein (at pH 6.7) and 20 mg of cinnamic acid g–1 protein (at pH 6.0). Similarly, the addition of ferulic acid (40 and 20 mg g–1 protein at pH 6.7 and 6.0, respectively) caused a significant increase in AT. At pH 8.0, no significant differences in AT values were observed between samples. Such systems can be applied with reference to health promoting foods such as WPI-based desserts.

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In bread making the wheat dough undergoes some degree of deformation in each step of the process. It is generally accepted that the baking properties of wheat flour dough are mainly due to the viscoelasticity of the gluten protein. Measurement of the rheological properties of dough gives valuable information concerning the quality of the wheat flour, the machining properties of the dough and the textural characteristics of the finished products. This technique uses a new apparatus (wheat gluten quality analyser&WGQA, C HANG, 1994) especially developed to evaluate the rheological properties of gluten by measuring the following parameters: resistance to extension (newton), extensibility (mm) and energy (joule). The test realized with the apparatus WGQA was carried out on wheat gluten isolated according to the A.A.C.C. (1995) method. Results obtained using the new technique showed high levels of correlation for maximum resistance to extension (R 2 =0.9018) and energy (R 2 =0.8824) between WGQA and standardized parameters obtained from Brabender Extensograph.

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