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vol. 4, nr. 2 (2004)
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Flowability of the wheat flour affected by water activity and consolidation
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Ewa Domian, Karolina Poszytek
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Department of Food Engineering and Process Management, Warsaw Agricultural University02-787 Warszawa , ul. Nowoursynowska 159c |
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vol. 4 (2004), nr. 2,
pp. 259-268
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abstract:
The effect of water activity and consolidation on the flowability for two types of wheat flour: type 500 (poznanska) and type 2000 (whole meal) was evaluated. The flours differed each other with particle size distribution and chemical composition. Powder flowability was measured using uniaxial shear tester according to Jenike procedure at four levels of normal consolidating stress at the range 4.9-17.5 kPa. Flours were placed in a humidity chamber to obtain following samples: wheat flour poznanska at 0.33, 0.65 and 0.8 water activity, wheat flour whole meal at 0.65 and 0.8 water activity. Instantaneous shear tests were performed at temperature 20˚C on each flour, from which the instantaneous flow-function were obtained. A number of physical properties, including particle size distribution and bulk density were used in interpreting and comparing the flowability measurements for each flour.
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keywords:
flow function, shear test, wheat flour
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original in:
Polish
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