The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends
Laen...
Kuupäev
2021
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
The aim of this research work was to study and compare the main parameters of the
rheological state of the dough made from triticale flour (a variety of George selection by the
FSBIS Agricultural Research Institute of the South-East), dough made from flour of white and
red bean seeds, as well as parameters of dough from flour of composite mixtures based on them.
The rheological properties of the dough were determined using a Mixolab device according to
the GOST ISO 17718-2015 method. The mixing ability of the blends was additionally tested by
the SDS sedimentation method. It was found that the moment of force, which characterizes the
gelatinization process, correlates well with the SDS sedimentation index. To a lesser extent, this
indicator correlates with the values of the moments of force characterizing the process of ‘starch
retrogradation’ and the energy intensity of the dough formation process. The water absorption
capacity of flour highly correlates with the moment of force during the liquefaction phase and
with the moments of force characterizing the minimum and maximum consistency of the dough
during the ‘starch retrogradation’ phase. The correlation between the SDS sedimentation rate and
water absorption capacity was found to be rather low. The rheological parameters were also
significantly influenced by the type of beans. Taking into account the results of studies of the
rheological state of the dough, test baking of bread with various mass fractions of components
was carried out. The results obtained confirmed the improving effect of bean flour.
Kirjeldus
Received: February 6th, 2021 ; Accepted: April 2nd, 2021 ; Published: August 18th, 2021 ; Correspondence: simakovaiv@yandex.ru
Märksõnad
beans, triticale, composite mixtures, rheological properties, bakery qualities, articles