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Author: Lena Susan Halabi Publisher: ISBN: Category : Languages : en Pages : 127
Book Description
Ranking wheat flour quality by class or grade does not reveal functional quality attributes relevant to the end user. This has resulted in a continuous effort to find more effective ways to measure quality across the wheat value chain. In line with these efforts, a novel rheology instrument, the CORE, was introduced as a simple and rapid quality test for gluten. The instrument applies a biaxial compression force followed by a free recovery, to measure the elastic behavior of gluten samples. Although designed for gluten, the instrument exhibits potential to reveal valuable data using dough as a more realistic test material. The CORE was optimized for dough, resulting in new test parameters where dough is compressed at 1 Newton (N) for 5 seconds, followed by a 55-second free recovery. To gain a deeper understanding of its characterization abilities, this test was applied on three large sample sets of flour. It showed a wide range of degrees of elasticity (DE) across different wheat classes and within two sets of Hard Red Winter (HRW) wheat. In addition, the test revealed a new measureable material property, firmness, represented by a sample's resistance to the applied compression force (RC). This new value was strongly negatively correlated with DE, at r2=0.89, indicating that samples which are highly elastic are also difficult to compress. Values for DE and RC showed inconsistent correlations with some physicochemical data, but strong agreement with rheological data of the farinograph and alveograph, where multivariate correlations exceeded 0.80. The CORE was capable of detecting a significant increase in DE and RC upon treatment of flour with dough-enhancing enzyme transglutaminase. However, the enzyme's effect varied among cultivars. Similarly, the CORE was successful in detecting improved elasticity upon blending strong flour with weaker flour. Yet, the extent of elasticity imparted by the donor flour was cultivar-specific, and not mathematically predictable.
Author: Lena Susan Halabi Publisher: ISBN: Category : Languages : en Pages : 127
Book Description
Ranking wheat flour quality by class or grade does not reveal functional quality attributes relevant to the end user. This has resulted in a continuous effort to find more effective ways to measure quality across the wheat value chain. In line with these efforts, a novel rheology instrument, the CORE, was introduced as a simple and rapid quality test for gluten. The instrument applies a biaxial compression force followed by a free recovery, to measure the elastic behavior of gluten samples. Although designed for gluten, the instrument exhibits potential to reveal valuable data using dough as a more realistic test material. The CORE was optimized for dough, resulting in new test parameters where dough is compressed at 1 Newton (N) for 5 seconds, followed by a 55-second free recovery. To gain a deeper understanding of its characterization abilities, this test was applied on three large sample sets of flour. It showed a wide range of degrees of elasticity (DE) across different wheat classes and within two sets of Hard Red Winter (HRW) wheat. In addition, the test revealed a new measureable material property, firmness, represented by a sample's resistance to the applied compression force (RC). This new value was strongly negatively correlated with DE, at r2=0.89, indicating that samples which are highly elastic are also difficult to compress. Values for DE and RC showed inconsistent correlations with some physicochemical data, but strong agreement with rheological data of the farinograph and alveograph, where multivariate correlations exceeded 0.80. The CORE was capable of detecting a significant increase in DE and RC upon treatment of flour with dough-enhancing enzyme transglutaminase. However, the enzyme's effect varied among cultivars. Similarly, the CORE was successful in detecting improved elasticity upon blending strong flour with weaker flour. Yet, the extent of elasticity imparted by the donor flour was cultivar-specific, and not mathematically predictable.
Author: H. Faridi Publisher: Springer Science & Business Media ISBN: 1461308615 Category : Technology & Engineering Languages : en Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Author: Stephen Josef Chapman Publisher: ISBN: Category : Languages : en Pages : 78
Book Description
Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat classification system still relies primarily on wheat kernel hardness and growing season to differentiate between cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress-relaxation behavior of gluten from 36 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume . In addition a novel compression-recovery (CORE) instrument was used to measure the degree of recovery of gluten from 15 common US wheat cultivars. Gluten tensile strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78 %. Measuring gluten strength clearly differentiates cultivars within a wheat class; nonetheless it is not a good predictor of baking quality on its own in terms of bread volume. Gluten strength is highly correlated with mixograph mixing times (r=0.879) and degree of recovery (r=0.855), suggesting that dough development time is influenced by gluten strength and that the CORE instrument is a suitable alternative to tensile testing, since it is less time intensive and laborious to use.
Author: Lena Susan Halabi
Author: Lena Susan Halabi
Author: H. Faridi
Author: Stephen Josef Chapman
Author: Meera Srinivasan
Author: Kathrine Anne Mill
Author: Wei Dong
Author: Lennart Lindahl
Author: International Organization for Standardization![The Use of Rheological Techniques to Elucidate Durum Wheat Dough Strength Properties [electronic Resource] : Presented at ICHEAP-5, the 5th Italian Conference on Chemical and Process Engineering, Florence, Italy PDF](https://books.google.com/books/content/images/frontcover/ObnJjwEACAAJ?fife=w80-h100)
Author: Dexter, James Eric
Author: Marcus Newberry