Influence of Mixing Speed on Dough Microstructure and Rheology
The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/169432 |
| _version_ | 1827613058582708224 |
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| author | Silvia Mironeasa Georgiana Gabriela Codină |
| author_facet | Silvia Mironeasa Georgiana Gabriela Codină |
| author_sort | Silvia Mironeasa |
| collection | DOAJ |
| description | The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading process (1st stage) at different mixing speeds. Significant correlations were found between the gluten deformation index and some Mixolab parameters (dough development time, work input at maximum consistency during stage 1) at all used mixing speeds. For each of the mixing speeds used, a mathematical model was developed using dough consistency and work input at different processing times (1, 2, 3, 4 and 5 min) as variables. The dough consistency and time point parameters give the best explanation of the variation of the work input, at the same mixing speeds and times. |
| first_indexed | 2024-03-09T08:34:27Z |
| format | Article |
| id | doaj.art-d8f3aab8c24a4be486376db62c93c675 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:34:27Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-d8f3aab8c24a4be486376db62c93c6752023-12-02T19:00:17ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-01514509519Influence of Mixing Speed on Dough Microstructure and RheologySilvia Mironeasa0Georgiana Gabriela Codină1Ştefan cel Mare University of Suceava, Faculty of Food Engineering, Universităţii 13, RO-720229 Suceava, RomaniaŞtefan cel Mare University of Suceava, Faculty of Food Engineering, Universităţii 13, RO-720229 Suceava, RomaniaThe influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading process (1st stage) at different mixing speeds. Significant correlations were found between the gluten deformation index and some Mixolab parameters (dough development time, work input at maximum consistency during stage 1) at all used mixing speeds. For each of the mixing speeds used, a mathematical model was developed using dough consistency and work input at different processing times (1, 2, 3, 4 and 5 min) as variables. The dough consistency and time point parameters give the best explanation of the variation of the work input, at the same mixing speeds and times.http://hrcak.srce.hr/file/169432Mixolabwork inputmixing speedwheat flourepifluorescence light microscopy (EFLM) |
| spellingShingle | Silvia Mironeasa Georgiana Gabriela Codină Influence of Mixing Speed on Dough Microstructure and Rheology Food Technology and Biotechnology Mixolab work input mixing speed wheat flour epifluorescence light microscopy (EFLM) |
| title | Influence of Mixing Speed on Dough Microstructure and Rheology |
| title_full | Influence of Mixing Speed on Dough Microstructure and Rheology |
| title_fullStr | Influence of Mixing Speed on Dough Microstructure and Rheology |
| title_full_unstemmed | Influence of Mixing Speed on Dough Microstructure and Rheology |
| title_short | Influence of Mixing Speed on Dough Microstructure and Rheology |
| title_sort | influence of mixing speed on dough microstructure and rheology |
| topic | Mixolab work input mixing speed wheat flour epifluorescence light microscopy (EFLM) |
| url | http://hrcak.srce.hr/file/169432 |
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