Rheological properties of the wheat flour supplemented with different additives

  • Georgeta Stoenescu Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi
  • Violeta Sorina Ionescu Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi
  • Iuliana Banu Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
Keywords: wheat flour, rheological behaviour, Mixolab, Alveograph, Rheofermentometer,, α-amylase

Abstract

One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives
containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.

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Published
2011-06-15
How to Cite
Stoenescu, Georgeta, Violeta Sorina Ionescu, and Iuliana Banu. 2011. “Rheological Properties of the Wheat Flour Supplemented With Different Additives”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 35 (1), 54-62. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3435.
Issue
Vol 35 No 1 (2011)
Section
ORIGINAL ARTICLES