Dough characteristics of wheat flour milled from wheat grains stored in spike form

Abstract

This study compares the effects of storage form (grain and spike) of wheat as well as grain moisture content (12%, 14% and 16%), storage time (0, 3, 6 and 9 months) and temperature (10, 20 and 30°C) on rheological (farinograph and extensograph) characteristics of dough obtained from stored wheat. While water absorption, stability and degree of softening of wheat stored in spike form were 61.2%, 15.8 min and 25.9 Brabender unit (BU), these values of wheat stored in grain form were 60.8%, 14.1 and 29.1 BU, respectively. Resistance to extension and dough energy of wheat stored in grain form were significantly higher than those of wheat stored in spike form, while extensibility was significantly lower. Storage in spike form had a positive effect on all farinograph and extensograph characteristics of wheat stored under nonoptimal storage conditions such as high grain moisture content, high temperature and long storage time.

Changes in the rheological properties of wheat dough during short‐term storage of wheat

“…The observed phenomenon was in agreement with the results obtained by Karaoğlu using Extensograph, as well as Cenkowski et al . who investigated the changes in dough rheological properties during flour storage …”

“…Namely, moisture content of grains, storage form, storage time and temperature have been found to affect the changes in acidity and quality of protein that significantly affect rheological properties of dough made from stored wheat . According to Karaoğlu, wheat storage in spike form affects better preservation of protein quality during storage than storage in grain form . Moreover, the flour storage is also characterised by complex biochemical changes that begin after milling and continue up to 3 weeks .…”

Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm

“…During grain storage, degree of softening significant increased for cultivar 'Bussard' by 12.8-17.9 min and 'Zentos' 15.4 by 15.9 min, compare with freshly harvested grain. However, another study (Karaoglu, 2011) observed a decrease of DS12 during grain storage for nine months.…”

Modelling of dough formation process and structure evolution during farinograph test

“…A phenomenological approach to the process has been generally preferred, and testing machines, such the farinograph, have been developed dealing with macroscopic variables (shaft torque and water adsorption), and their phenomenological link with the flour or dough properties (Rosell & Collar, 2009;Komlenic´et al, 2010). The farinograph is the most diffused instrument to standardise dough samples in a controlled way and to study the effect of ingredient or other variables on the doughmaking process, as evidenced by many literature papers (Boz et al, 2010;Mohsen et al, 2010;Tlapale-Valdivia et al, 2010;Ge´linas & McKinnon, 2011Karaog˘lu, 2011. This instrument allows to measure the mechanical resistance while mixing together flour and water to make dough: 'Z shaped' rotating blades are used to stretch and chop through the forming dough, and the required torque is measured and expressed in Brabender units (BU).…”