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Sample records for amylographs

  1. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

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    Marie Hrušková

    2013-01-01

    Full Text Available The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point and also dough softening (mixing tolerance index had a link to protein weakening (C1-C2 difference. In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4 closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4 affect dough viscosity (C1 and rheological behaviour (dough development time and stability. Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones by the used rheological methods and statistical treatment of multivariable data.

  2. Impact of genetic and climatic factors on parameters of breadmaking quality of wheat kernel and flour starch component

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    Živančev Dragan

    2017-01-01

    Full Text Available This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN, Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition.

  3. PENGARUH FERMENTASI BAKTERI ASAM LAKTAT LACTOBACILLUS PLANTARUM B307 TERHADAP KADAR PROKSIMAT DAN AMILOGRAFI TEPUNG TAKA MODIFIKASI (TACCA LEONTOPETALOIDES

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    Raden Haryo Bimo Setiarto

    2016-04-01

    Full Text Available Tacca (Tacca leontopetaloides is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.

  4. Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.

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    Tatiana Bojňanská

    2016-01-01

    Full Text Available The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by weight of flour and xanthan gum (0.16% by weight of flour were used. Properties of produced control dough and doughs with hydrocolloids were evaluated by means of rheological appliances by Farinograph, Extenzograph, Amylograph and Rheofermentometer. Based on the observed results it can be concluded that the addition of xanthan gum has a positive effect on increasing of farinographic water absorption capacity, extension of dough development time and dough stability and generally positively affected farinographic properties. The addition of guar gum has improved especially extensographic properties as extensographic energy and extensographic resistance. Based on amylographic evaluation of control doughs and doughs with additives it can be stated that in the dough with guar gum the amylographic maximum has slightly increased. Hydrocolloid guar gum contributed to an increased retention capacity of dough observed. Based on our measurements we can indicate that addition of guar and xanthan gum contributed to an increased rheological quality of doughs prepared with addition of flour from spelt wheat. With reference to the baking experiment it was found that the use of hydrocolloids has a positive effect on the improvement of the baking properties, in particular larger volume, specific volume, and the volume yield of the dough with the addition of guar and xanthan gum compared to the control. Our results showed that aditives significantly influenced rheological qualities of dough and a baking quality of products. These findings thus allow optimizing the recipe in order to increase the technological quality of leavened bakery products.

  5. Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours

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    Ivan Švec

    2017-01-01

    Full Text Available To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %, and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively. Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

  6. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

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    Rawat, Neelam; Darappa, Indrani

    2015-05-01

    Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

  7. Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae

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    Mirić Katarina V.

    2008-01-01

    Full Text Available This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

  8. Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh

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    Chana, M.J.; Ghanghro, A.B.; Sheikh, S.A.; Nizamani, S.M.

    2015-01-01

    This study was designed to investigate the physico-chemical and rheological properties of 17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar, Bhittai, Imdad, Mexi-Pak, Soughat, Blue Silver, Moomal, Marvi, Kiran, and Pak-70 ) commercially grown on experimental field of Agriculture Research Institute, Tandojam. The results revealed that moisture percentage were in range of 11 to 12 among all varieties, high protein content of about 15.2 percentage was found in Mehran and Blue silver varieties, starch was found high in Maxi-pak (70.6 percentage), high hardness values in Imdad (70.1percentage) and Jouhar (70.2 percentage). However, zeleny content was found high in Marvi, Abadgaar and Mehran i.e. 71 percentage. Amylographic results showed that among all varieties the Bhittai variety required maximum temperature up to 65.7 Degree C for the beginning of gelatinization as compared to other varieties. The highest gelatinization temperature was noted up to 96.7 Degree C in Moomal whereas others had temperature from 82.7 to 89.0 Degree C. Highest gelatinization maxima (1782AU) acquired by T.J-83 variety. The results of Farinograph showed that highest water absorption was noted in Anmool variety. The highest dough development time and dough stability were found highest in Kiran and Indus-66, respectively. T.D-1 and Jouhar varieties had highest break down time as well as highest Farinograph quality. (author)

  9. Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum).

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    Rajiv, Jyotsna; Indrani, Dasappa; Prabhasankar, Pichan; Rao, G Venkateswara

    2012-10-01

    Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

  10. Physicochemical properties of brown rice as influenced by gamma irradiation, variety and storage

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    Sabularse, V.C.

    1988-01-01

    Effects of gamma irradiation, variety and storage on physicochemical properties of brown rice from three Louisiana rice varieties: Mars, a medium grain variety, Lemont and Tebonnet, long grain varieties, were determined. Cooking time was significantly reduced in Mars and Lemont at doses of 200 and 300 Krads. Irradiation increased cooking rate, water uptake at 80 degree C, water uptake ratios, total solids content in residual cooking liquid and starch damage from 100 to 300 Krad samples. Water uptake at 96 degree C generally decreased with increasing dose levels. Evidence indicated alterations in the rice grain structures and composition. The component drastically affected by gamma irradiation was starch as shown by reduced cooking time, increased water uptake, increased amounts of starch and protein in residual cooking liquid, reduced volume expansion, increased damage starch and changes in amylographic pasting characteristics. Scanning electron microscopy showed more simple starch granules in irradiated samples than in nonirradiated samples. Structural changes in the bran layer due to gamma irradiation were not evident from electron micrographs

  11. Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

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    Crassina, K; Sudha, M L

    2015-09-01

    Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

  12. PLEIOTROPIC EFFECT OF Rht3 DWARFING GENE ON SOME TRAITS OF WHEAT (Tr. aestivum L. em Thell

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    M. Jošt

    2001-06-01

    Full Text Available True-isogenic lines, differing only in the semi-dominant Rht3 dwarfing gene, were developed from the cross 'Tom Thumb x Bankuty 1201' during 17 years of continuous selection on heterozygous semi-dwarf plant. The effect of double (Rht3 Rht3 = full-dwarf, single (Rht3 rht3 =semi-dwarf, or no dwarfing gene (rht3 rht3 = tall dosage on some plant, seed, and flour quality traits were observed in the isogenic lines during two years field experiment, planted by 'honey-comb design' at Kri`evci, Croatia. Significant main effect of Rht3 gene was in shortening of plant height by 54% and 28% in double and single gene dosage respectively. Full-dwarf genotype (Rht3 Rht3 had by 12% more heads/plant, but the other yield components as number of grains/head, and grain weight/head were lower by 25 and 28% respectively, resulting in significantly lower grain yield/plant (-27%. However, this also could be a secondary side effect of prolonged vegetation influenced by doubled Rht3 gene. There was no significant effect on flour protein content. Double gene effect was strong and significant for maximum dough viscosity measured by amylograph in BU (101%. In our environment full dwarf (Rht3 Rht3 has no agronomic value, but single gene dosage could be of commercial interest in hybrid wheat breeding.

  13. Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh

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    Mahvish Jabeen Channa

    2015-12-01

    Full Text Available This study was designed to investigate the physico-chemical and rheological properties of 17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar, Bhittai, Imdad, Mexi-Pak, Soughat, Blue Silver, Moomal, Marvi, Kiran, and Pak-70 commercially grown on experimental field of Agriculture Research Institute, Tandojam. The results revealed that moisture % were in range of 11 to 12 among all varieties, high protein content of about 15.2% was found in Mehran and Blue silver varieties, starch was found high in Maxi-pak (70.6%, high hardness values in Imdad (70.1% and Jouhar (70.2%. However, zeleny content was found high in Marvi, Abadgaar and Mehran i.e. 71%. Amylographic results showed that among all varieties the Bhittai variety required maximum temperature up to 65.7 oC for the beginning of gelatinization as compared to other varieties. The highest gelatinization temperature was noted up to 96.7 oC in Moomal whereas others had temperature from 82.7 to 89.0 oC. Highest gelatinization maxima (1782AU acquired by T.J-83 variety. The results of Farinograph showed that highest water absorption was noted in Anmool variety. The highest dough development time and dough stability were found highest in Kiran and Indus-66, respectively. T.D-1 and Jouhar varieties had highest break down time as well as highest Farinograph quality.

  14. The application of natural organic compounds in bakery industry

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    Davidović Dejan N.

    2010-01-01

    Full Text Available Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%, L-ascorbic acid (0.002, 0.004 and 0.012%, diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%, α-amylase (0.002, 0.006 and 0.012%, xylanase (0.004, 0.012 and 0.024%, alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%, as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample. The volume of lost CO2 gas (mL is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5% and rosemary extract (2.0%. In the samples with thyme extract (1.0% added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.

  15. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

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    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  16. Isolasi dan Karakterisasi Sifat Pati Kacang Hijau (Vigna radiata L. Beberapa Varietas Lokal Indonesia

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    Priyanto Triwitono

    2017-09-01

    Full Text Available Mung beans is a kind of legumes that possesses a potential  amylose to produce low calories RS-3. Studies on the characteristics of the starch will be useful for the treatment of obesity in the future. Isolation and characterization of the properties of mung bean starch of 4 local Indonesian varieties (Walet, Sriti, Murai, and Vima-1 have done. Isolation of starch using a modified method of Hoover. The analyzed properties of starch consist of starch content, amylose content, granular shape, color, swelling power, WHC, the blue value, amylograph and crystallinity properties. The results indicated that the mung bean varieties Walet have the highest amylose content (55.39%, that’s potential as source of  RS-3. Mung beans Walet have the 42.11% of starch content; 35.33% of yield starch; 99.63%  of starch purity; 17.11 g/g of highest swelling power; 65.26 g/g of WHC; 59.36 g/g  of OHC; 8.92% of blue value; Oval granular shape; white  color (88.09 of  Lightness; 78.7 °C of gelatinization temperature; tipe C of X-ray diffraction pattern, and 1430 Cp of the fastest retrograded starch viscosity. ABSTRAK Kacang hijau merupakan jenis kacang-kacangan sumber pati beramilosa tinggi yang potensial menghasilkan RS-3 tinggi dan rendah kalori. Kajian tentang karakteristik patinya akan membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan isolasi dan karakterisasi sifat-sifat pati kacang hijau dari 4 varietas lokal Indonesia (Walet, Sriti, Murai, dan Vima-1. Isolasi pati menggunakan metode Hoover yang dimodifikasi dan sifat-sifat pati yang dianalisis meliputi kadar pati, amilosa, bentuk granula, warna pati, swelling power, WHC, blue value, viskositas, dan sifat kristalinitas pati. Hasil isolasi dan analisis menunjukkan bahwa kacang hijau varietas Walet memiliki kadar amilosa paling tinggi (55,39%, sehingga potensial sebagai bahan dasar RS-3. Kacang hijau Walet menghasilkan kadar pati 42,11%; rendemen pati 35

  17. BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH

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    Tatiana Bojňanská

    2015-02-01

    Full Text Available The aim of this study was to observe the impact of adding 30% of flour from soya bean to the wheat flour T 650 on the quality of immediately baked products and products stored one, three and six months in a freezer at the temperature of -18° and then baked. Rheological properties of wheat and composite flour by means of Farinograph, Extensograph, and Amylograph were also evaluated. Based on the farinograph evaluation of composite flour (70% of wheat flour + 30% soybean flour it was found that the formed mixture was hydrated more slowly than the pure wheat flour, time of dough development was about 6.5 minutes longer than that for pure wheat flour, and a value of water binding was higher by 12.4% compared with wheat flour. Created dough could be characterized as strong, holding long enough optimum of its rheological properties. By means of extensographic evaluation of composite flour it was found that it has lower extensographic energy, less resistance and lower tensibility compared to wheat dough, which led to insufficient volume of products. By amylogram it was found that composite flour has higher enzymatic activity compared to wheat flour, nevertheless both flours could be characterized as suitable for leavened bakery products. Addition of gross non-defatted soy flour at 30% had a significant impact on technological quality of loaves baked during the baking experiments. Compared with loaves of wheat flour, the lower bread volume, specific volume and volume yield, and less satisfactory cambering was found. The effect of freezing on dough in the case of wheat flour showed the gradual reduction of the quality parameters of the loaves baked from such dough after freezing time lasting for 1, 3 and 6 months. In the case of the composite flour, the decrease of quality was found only after freezing lasting 3 and 6 months. One-month freeze did not cause the declination of quality, to the contrary, even a slight increase of loaf volume was observed.

  18. Extração de β-glucanas de cevada e caracterização parcial do amido residual Extraction of barley β-glucans and partial characterization of residual starch

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    Valéria Maria Limberger

    2011-12-01

    s amylograph for this starch showed a maximum viscosity of 164.67±1.30 RVU and breakdown viscosity of 45.79±2.06 RVU. The infrared spectrum of the residual starch was typical of native barley starch and similar to isolated starch from corn, wheat and cassava. According to the scanning electron micrographs fraction of starch, it was possible to see a mixture of large lenticular granules with an average diameter of 19.15µm and small spherically shaped ones, with 4.78µm. The characteristics showed by the residual starch from barley´s β-glucan extraction, suggest a possible application in the food industry.