Farinographic parameter variation of doughs from wheat flour with amount of water added
2017
Voicu, G., University Politehnica of Bucharest (Romania) | Constantin, G., High School “Nicolae Iorga”, Nehoiu (Romania) | Ipate, G., University Politehnica of Bucharest (Romania) | Tudor, P., University Politehnica of Bucharest (Romania)
In this paper we present the rheological properties of dough made from wheat flour FA-480 (0.44–0.48 % ash content) and water in different proportions relative to the flour used (from 55 % to 65 % in increments of 2.5 %) according to the experimental research. The moisture content of flour was 11.7–12.0 %. Measurements were made in laboratory conditions, using an electronic Brabender Farinograph (according to methods AACC 54-21.01 and AACC 54-50.01), and a kneader with a planetary spiral arm equipped with torque transducer and a proper strain gauge. For five types of dough characteristics the data of the obtained farinograph curves and shape parameters for variation curves or torque shaft were analysed. It was observed that with increasing the amounts of added water content for both equipments dough fell, and the values given for dough prepared with the planetary stirrer are lower compared than that prepared by the Brabender farinograph. Simultaneously, in the paper other farinographic parameters obtained in our experiments are presented.
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