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vol. 4, nr. 2 (2004)
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Influence of starch damage extent in wheat flour on rheological (alveograph) properties of dough
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Janusz Laskowski, Renata Różyło
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Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 4 (2004), nr. 2,
pp. 373-380
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abstract:
The aim of the work was to study relations between starch damage in wheat flour and rheological (alveograph) properties of dough. Nine sorts of wheat flour samples were used in the research, with varying damaged starch content, from 23,20 to 25,78 UCD. The analyses were made according to producers’ procedure with the help of RAPID FT tester offered by TRIPETTE-RENAUD. The rheological properties of dough were measured with alveo-konsystograph, produced by Chopin Company. Relevant relations between starch damage in wheat flour and the rheological properties of dough were observed. The content of damaged starch showed significant correlation with both water capacity of the flour (r = 0,99) and tenacity of the dough (r = 0,91). The negative and significant relation was observed between damaged starch content and the dough elasticity (r = –0,88).
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keywords:
damaged starch, wheat flour, rheological properties, dough, alveograph
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original in:
Polish
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