Possibility of using sofisticated rheological method in quality determination of wheat flour
2008
Torbica, A., Institute for Food Technology, Novi Sad (Serbia) | Živančev, D., Institute for Food Technology, Novi Sad (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia) | Hadnađev, M., Institute for Food Technology, Novi Sad (Serbia) | Janić-Hajnal, E., Institute for Food Technology, Novi Sad (Serbia)
For accurate determination technological quality of wheat flour (Triticum aestivum L.) it is necessary to examine its rheological properties. It can be done by using devices which are produced German company Brabender (have a long tradition in Serbia) and French company Chopin. It were examined two average flour sample from the wheat harvest in 2008 year by using farinograph, amilograph extensograph mixolab, alveograph and reofermentometer. The first sample (sample 1) had energy value higher than 40 square cm, and the second (sample 2) had energy value smaler than 40 square cm. Using Mixolab it was gained that protein weakening for the both samples had lasted 18 min. However, protein breakdown sample 2 was faster than (- 0.060 Nm/min) sample 1 (-0.026 Nm/min). The deformity work obtained by alveograph for sample 1 was 159 10E-4 J and for sample 2 115 10E-4 J. Some devices as reofermentometer and mixolab could be succsesfuly used in baking industry to avoid mistakes in determination the end of process fermentation and eliminate human factor, so as provide possibility of making the hole technological process.
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