The bean flour effect on the rheological properties of the dough from a wheat flour based composite mixture
| Autor: | N. G. Kazydub, M. S. Maradudin, I. V. Simakova |
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| Rok vydání: | 2021 |
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| Zdroj: | IOP Conference Series: Earth and Environmental Science. 640:022033 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/640/2/022033 |
| Popis: | Department of Food Technology, at Saratov State Vavilov Agrarian University, studied and compared the main parameters of the rheological state of the dough from whole grain wheat flour and straight white wheat flour, dough from white beans and red beans. Dough parameters from flour composite mixtures based on beans were also studied and compared with each other. It was found that the water absorption ability of flour highly correlates with dough stability time, with a force moment characterizing the minimum consistency of the dough during the starch retrograde phase and with a force moment characterizing the maximum consistency of the dough during the end of the starch retrograde phase, as well as with the total energy consumed during dough mixing. To a lesser extent, the water absorption ability of flour correlates with the time of dough development, the force moment during the liquefaction phase, and the force moment characterizing the stability of the dough during the gelatinization phase. When comparing the main rheological parameters of the dough from the studied types of flour, it was found that both the degree of grinding and the morphological characteristics of the beans used as a donor or basis for composite mixtures influence the correlation between rheological parameters. The water absorption ability correlates to a greater extent with the main rheological indices of the dough of composite mixtures based on straight white wheat flour rather than composite mixtures based on whole grain flour. |
| Databáze: | OpenAIRE |
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