The Role of Empirical Rheology in Flour Quality Control

Hadnađev, Tamara Dapčević; Pojić, Milica; Hadnađev, Miroslav; Torbica, Aleksandra

doi:10.5772/24148

Cited by 27 publications

(36 citation statements)

References 53 publications

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“…Lower values of this parameter in spelt wheat were confirmed by Sobczyk et al [38]. Alveograph parameter (L), which is related to dough extensibility and predicts the handling properties of the dough in the tested wheat samples, was in the range of 24 to 135 mm [38]. The highest extensibility was demostrated by Triticum spelta (88 mm) compared with common wheat (79 mm) ( Table 7).…”

Section: Baking Properties Of Tested Wheat Grainmentioning

confidence: 61%

“…Krawczyk et al [9] assessing the Polish spelt genotypes showed that the values of this feature were very diverse and ranged from 54 mm (STH 12) to 218 mm (STH 11). Lower values of this parameter in spelt wheat were confirmed by Sobczyk et al [38]. Alveograph parameter (L), which is related to dough extensibility and predicts the handling properties of the dough in the tested wheat samples, was in the range of 24 to 135 mm [38].…”

Section: Baking Properties Of Tested Wheat Grainmentioning

confidence: 69%

“…The value of 1.50 indicates very strong and moderately extensible dough, whilst raw material with a P/L value in the range of 0.40 to 0.80 is suitable for bakery production. Wheat suitable for confectionery products should exhibit aP/L value lower than 0.50 [38]. Dough obtained from cv.…”

Section: Baking Properties Of Tested Wheat Grainmentioning

confidence: 99%

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Bread making potential of Triticum aestivum and Triticum spelta species

2020

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AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.

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Section: Baking Properties Of Tested Wheat Grainmentioning

confidence: 61%

Section: Baking Properties Of Tested Wheat Grainmentioning

confidence: 69%

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Bread making potential of Triticum aestivum and Triticum spelta species

2020

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“…However, the optimum water level differs from flour to flour, depending on the quantity of protein and other dense particles present [50]. WA is directly related to the yield of finished bakery products and is one of the most important parameters in assessing flour strength and in calculating product price because it determines the bread yield as well as quality [51]. The high WA observed for the studied wheat samples could have resulted from the higher bran content of wholemeal wheat.…”

Section: Farinograph Resultsmentioning

confidence: 96%

“…Furthermore, dough DT increases with the increase in protein degradation (proteolysis). It also increases with a decrease in the size of the starch granules and an increase in the content of damaged starch, due to the increase in the specific surface area absorbing water [51].…”

Section: Farinograph Resultsmentioning

confidence: 99%

Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

Hassoon¹,

Dziki

Miś

et al. 2020

Processes

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The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

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