Rheological properties of the wheat flour supplemented with different additives
One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Galati University Press
2011-07-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdf |
| _version_ | 1811317951069945856 |
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| author | GEORGETA STOENESCU VIOLETA SORINA IONESCU IULIANA BANU |
| author_facet | GEORGETA STOENESCU VIOLETA SORINA IONESCU IULIANA BANU |
| author_sort | GEORGETA STOENESCU |
| collection | DOAJ |
| description | One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope. |
| first_indexed | 2024-04-13T12:17:16Z |
| format | Article |
| id | doaj.art-7de5abc2026747a68da432778a528fd3 |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-04-13T12:17:16Z |
| publishDate | 2011-07-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-7de5abc2026747a68da432778a528fd32022-12-22T02:47:19ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2011-07-013515462Rheological properties of the wheat flour supplemented with different additivesGEORGETA STOENESCUVIOLETA SORINA IONESCUIULIANA BANUOne characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdfwheat flourrheological behaviourMixolabAlveographRheofermentometerα-amylase |
| spellingShingle | GEORGETA STOENESCU VIOLETA SORINA IONESCU IULIANA BANU Rheological properties of the wheat flour supplemented with different additives Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology wheat flour rheological behaviour Mixolab Alveograph Rheofermentometer α-amylase |
| title | Rheological properties of the wheat flour supplemented with different additives |
| title_full | Rheological properties of the wheat flour supplemented with different additives |
| title_fullStr | Rheological properties of the wheat flour supplemented with different additives |
| title_full_unstemmed | Rheological properties of the wheat flour supplemented with different additives |
| title_short | Rheological properties of the wheat flour supplemented with different additives |
| title_sort | rheological properties of the wheat flour supplemented with different additives |
| topic | wheat flour rheological behaviour Mixolab Alveograph Rheofermentometer α-amylase |
| url | http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdf |
| work_keys_str_mv | AT georgetastoenescu rheologicalpropertiesofthewheatfloursupplementedwithdifferentadditives AT violetasorinaionescu rheologicalpropertiesofthewheatfloursupplementedwithdifferentadditives AT iulianabanu rheologicalpropertiesofthewheatfloursupplementedwithdifferentadditives |