Alveoconsistograph evaluation of rheological properties of rye doughs

Callejo, María Jesús; Bujeda, C.; Rodríguez, G.; Chaya, Carolina

doi:10.5424/sjar/2009073-448

Cited by 8 publications

(12 citation statements)

References 12 publications

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“…The results were owing to the direct effect of lower values for protein, wet gluten, and Zeleny volume, and thus a lower quality of the gluten network in the weak flour than in the medium and strong flours. The results for dough rheology of this study confirmed the results of Callejo et al (2009), who evaluated wheat and rye dough rheological properties with different gluten quantity and quality using an alveograph and a consistograph. Texture Analysis.…”

Section: Resultssupporting

confidence: 87%

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Evaluation of Textural and Structural Properties of Barbari Bread During Storage

et al. 2016

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Cereal Chem. 93(4): [386][387][388][389][390][391][392][393][394] This study was performed using three Barbari flours (strong, medium, and weak) with different physical, chemical, and rheological properties. Determination of texture firmness of Barbari breads (A, B, and C, made of strong, medium, and weak flours, respectively) during storage was carried out with a texture analyzer and evaluating the bread crumb properties and changes during storage with a nondestructive ultrasonic technique. The bread microstructure was assessed with scanning electron microscopy, and the general process of starch gelatinization and retrogradation was evaluated with differential scanning calorimetry. The bread sensory properties were evaluated by 10 trained panelists. Barbari A, made from strong flour, had less firmness, lower transition of ultrasonic wave velocity, lower value of elastic modulus, reduced value of enthalpy, lower average temperature, larger pore diameter and area of images, and higher point total in sensory evaluation than Barbari B and Barbari C, particularly the latter, as storage time progressed. Barbari A's desirable quality characterization and longer shelf life were owing to the qualities of the flour, which enabled the production of dough with the appropriate properties. Eventually, the results of device-based and sensory tests were significantly correlated. Ultrasonic nondestructive testing is recommended over other methods for assessing the texture, cell structure, and elastic properties of bread after baking and during storage, because it is fast, nondestructive, and less expensive than other methods and can be used during production.

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Section: Resultssupporting

confidence: 87%

“…The consistograph recorded the pressure during mixing, from which the flour water absorption could be deduced. The curve and the associated calculated parameters were handled automatically by the integrated Alveolink software (Callejo et al 2009).…”

Section: Preparation Of Various Kinds Of Flour With Differentmentioning

confidence: 99%

Evaluation of Textural and Structural Properties of Barbari Bread During Storage

et al. 2016

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“…The results of rheological measurements of the dough types were due to the direct effect of reducing of protein, wet gluten and zeleny volume and thus quality reduction of the gluten network in weak flour and also lower damaged starch percent than medium and strong flours. The results of dough rheology evaluation of this study confirmed the results of Callejo's research that evaluated wheat and rye dough rheological properties with different gluten quantity and quality by Alveo and Consistograph (33).…”

Section: Discussionsupporting

confidence: 77%

“…The Consistograph records the pressure during mixing, and from it deduces the water absorption of the flour. The curve and the associated calculated parameters are handled automatically by the integrated Alveolink (33). Preparation of Lavash bread: Lavash bread was prepared without addition of any improvement in standard bakery and by professional baker, according to the code of practice of Lavash bread production (no.…”

Section: Physical and Chemical Evaluation Of Wheat Flourmentioning

confidence: 99%

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Kamaliroosta¹,

Ardebili²,

Asadi³

et al. 2016

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:The quality of flat breads depends in part on their textural and structural properties during storage. These properties are largely affected by flour quality. This research aimed at evaluating the textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods, and determining the possible correlation between the obtained results. Materials and Methods:Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were used. Determination of texture firmness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours, respectively) during storage was carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage was performed by ultrasonic nondestructive technique, assessment of the breads' microstructure was made by SEM, evaluation of starch gelatinization and retro-gradation was performed by DSC, and the sensory evaluation of breads was made by a trained panelist. All determinations were made in triplicate, except the sensory test that was performed in ten repeats, and mean values were presented.Results: Lavash B made from medium flour had less firmnness, lower transition of ultrasonic wave velocity, less value of elastic modulus, reduced value of enthalpy, lower average temperature, more pore diameter and area of images, and higher points of sensory evaluation than Lavash A and Lavash C breads during the storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.Conclusions: Desirable quality characterization and higher shelf life of Lavash B were due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during the storage time. This method is fast, non-destructive and cheaper than other methods, and can be used during production.

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“…However, beyond that level, there is a significant (p ≤ 0.05) increase in TprMax. Earlier, Callejo et al (2009) also observed an increase in the TprMax while using rye meals in wheat flour.…”

Section: Consistograph Characteristicsmentioning

confidence: 63%

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

et al. 2015

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Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20 % level. The MGPs developed had 22.91-27.84 % protein, 16.82-18.72 % dietary fiber and 3.11-3.46 % minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50 %. The incorporation of these MGPs significantly (p ≤ 0.05) decreased the water absorption (56.0-50.9 %), peak viscosity (273.67-154.92 RVU), biscuit spread ratio (10.28-8.15) and increased the pasting temperature (67.10-79.20°C), dough hardness (311.66-460.26 N) and biscuit breaking strength (13.25-28.68 N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40 % level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.

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Alveoconsistograph evaluation of rheological properties of rye doughs

Cited by 8 publications

References 12 publications

Evaluation of Textural and Structural Properties of Barbari Bread During Storage

Evaluation of Textural and Structural Properties of Barbari Bread During Storage

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

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