Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2019-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0009_influence-of-milling-whole-wheat-grains-and-particle-size-on-thermo-mechanical-properties-of-flour-using-mixola.php |
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| author | Joseane Bressiani Tatiana Oro Paola Maria Lopes Da Silva Flávio Martins Montenegro Telma Elita Bertolin Luiz Carlos Gutkoski Marcia Arocha Gularte |
| author_facet | Joseane Bressiani Tatiana Oro Paola Maria Lopes Da Silva Flávio Martins Montenegro Telma Elita Bertolin Luiz Carlos Gutkoski Marcia Arocha Gularte |
| author_sort | Joseane Bressiani |
| collection | DOAJ |
| description | Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality. |
| first_indexed | 2024-04-10T08:31:41Z |
| format | Article |
| id | doaj.art-7e6df7ba18d74f8db3833e72c1224d6c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:41Z |
| publishDate | 2019-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7e6df7ba18d74f8db3833e72c1224d6c2023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-08-0137427628410.17221/239/2018-CJFScjf-201904-0009Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using MixolabJoseane Bressiani0Tatiana Oro1Paola Maria Lopes Da Silva2Flávio Martins Montenegro3Telma Elita Bertolin4Luiz Carlos Gutkoski5Marcia Arocha Gularte6Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, BrazilDepartment of Food Science and Technology, University of Passo Fundo, BrazilDepartment of Food Engeneering, Federal University of Paraná, BrazilInstitute of Food Technology (ITAL), SP, BrazilDepartment of Food Science and Technology, University of Passo Fundo, BrazilDepartment of Food Science and Technology, University of Passo Fundo, BrazilDepartment of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, BrazilWhole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0009_influence-of-milling-whole-wheat-grains-and-particle-size-on-thermo-mechanical-properties-of-flour-using-mixola.phpflour propertiesgranulometryrheologytriticum aestivumwhole grainwhole wheat flour |
| spellingShingle | Joseane Bressiani Tatiana Oro Paola Maria Lopes Da Silva Flávio Martins Montenegro Telma Elita Bertolin Luiz Carlos Gutkoski Marcia Arocha Gularte Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab Czech Journal of Food Sciences flour properties granulometry rheology triticum aestivum whole grain whole wheat flour |
| title | Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab |
| title_full | Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab |
| title_fullStr | Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab |
| title_full_unstemmed | Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab |
| title_short | Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab |
| title_sort | influence of milling whole wheat grains and particle size on thermo mechanical properties of flour using mixolab |
| topic | flour properties granulometry rheology triticum aestivum whole grain whole wheat flour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0009_influence-of-milling-whole-wheat-grains-and-particle-size-on-thermo-mechanical-properties-of-flour-using-mixola.php |
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