Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough
| Autor: | Vesna Perišić, Tamara Dapčević-Hadnađev, Slavica Vuković, Filip Vukajlović, Vladimir Perišić, Miroslav Hadnađev, Vera Đekić |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Absorption of water Moisture Chemistry Starch 04 agricultural and veterinary sciences Horticulture Triticale 01 natural sciences Gluten 010602 entomology chemistry.chemical_compound Rheology Insect Science 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Agronomy and Crop Science Maximum torque Earth (classical element) Food Science |
| Zdroj: | Journal of Stored Products Research. 82:91-97 |
| ISSN: | 0022-474X |
| Popis: | Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural origin, plays a very important role in the integral protection of stored grains, the effect of their application on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have also exhibited a decrease in dough maximum consistency and stability and greater protein structure weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological properties of small grains was highly species and varietal dependent, where more pronounced differences between treated and untreated grains were noticed in stronger varieties. |
| Databáze: | OpenAIRE |
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