THEORETICAL AND EXPERIMENTAL ASPECTS REGARDING THE RHEOLOGICAL CHARACTERIZATION OF BEHAVIOUR OF SOME ROMANIAN WHEAT FLOURS WITH CHOPIN ALVEOGRAPH

被引：0

作者：

Constantin, Gheorghe ^{[1
]}

Voicu, Gheorghe ^{[1
]}

Marcu, Silviu ^{[1
]}

Carp, Craita ^{[1
]}

机构：

[1] Univ Politehn Bucuresti, Bucharest, Romania

来源：

AKTUALNI ZADACI MEHANIZACIJE POLJOPRIVREDE | 2011年 / 39卷

关键词：

wheat flour dough; rheological characteristics; falling number; alveogram; VISCOELASTIC PROPERTIES; DOUGH; GLUTEN;

D O I：

暂无

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

In the paper there are presented the results of some experimental research regarding the physical characteristics of some wheat flours of Romanian origin in connection with bread manufacture. There are analyzed four flours types with different ash content (0.48%, 0.55%, 0.65% and 1.25%) and determined their Falling number and gluten content. Then, the rheological behaviour of dough obtained from these flours using the Chopin alveograph is analyzed. There are represented the alveograph curves and determined dough rheological parameters obtained from the above flours. The paper presents the underlying mathematical relationships determining dough rheological characteristics of the four types of,flour. Using planimetry technique, it was determined the surface under the alveograph curves and a correlation with the other determined characteristics was established. Test results are appreciated regarding their influence over bakery process.

引用

页码：437 / 448

页数：12

共 20 条

[1]

*AACC, 1999, 5430A AACC

[2]

Banu C., 1999, Manualul inginerului de industrie alimentara, VII

[3]

Casandroiu Tudor, 2007, University "Politehnica" of Bucharest, Scientific Bulletin Series D: Mechanical Engineering, V69, P3

[4]

Edwards N.M., 2001, 5 IT C CHEM PROC ENG, V2

[5]

FORMATO A, 2003, P EFITA 2003 C DEBR, P612

[6]

FORMATO A, 2000, RIV ING AGRAR, V4, P243

[7]

*HGCA, CHOP ALV GUID

[8]

Hruskova M., 2003, Czech Journal of Food Sciences, V21, P137

[9] Relationship between physical properties of dough and expansion ability during bread-making [J].

Kawai, Hideki ;

Tanaka, Furnitake ;

Takahashi, Hiroshi ;

Hashimoto, Naoto ;

Yamauchi, Hiroaki .

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2006, 12 (02) :91-95

[10]

LAUNAY B, 1990, CEREAL CHEM, V67, P25

← 1 2 →