Influence of the particle size on the rheological behaviour of chestnut flour doughs

Moreira, Ramón; Chenlo, F.; Torres, M.D.; Prieto, Diego Martiñá

doi:10.1016/j.jfoodeng.2010.04.009

Cited by 78 publications

(50 citation statements)

References 33 publications

(49 reference statements)

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“…The lowest WA corresponded to WM500 (48.7 %). This value is similar to WA of other gluten-free flour doughs (chestnut) with the same flour particle size (Moreira et al 2010). The results showed like WA decreases with increasing flour particle size by comparison of WM samples (WM200, 90.0 %).…”

Section: Resultssupporting

confidence: 83%

“…Stiffer flour doughs showed lower J 0 . The same trend was observed before in other gluten free flour doughs (Moreira et al 2010). Viscoelastic creep compliance (J m ) was significantly different for all assayed doughs.…”

Section: Mixing Behavioursupporting

confidence: 87%

“…This fact confirms that flow resistance of doughs depends strongly on average particle size of flour from which they are obtained (Moreira et al 2010). …”

Section: Mixing Behavioursupporting

confidence: 78%

“…WM500 flour dough showed high values for a´and a´´parameters demonstrating that average particle size of flour modifies strongly the viscoelastic character of dough. This increase might be attributed to different interactions between starch granules with different particle size distribution and the integrity of flour particles produces stiffer doughs (Moreira et al 2010). Flour doughs with smaller average particle size (milled with a 200 μm sieve) were also significantly different between them.…”

Section: Mixing Behaviourmentioning

confidence: 98%

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Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

et al. 2015

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White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30°C by means of oscillatory frequency sweep (1-100 rad s −1 ) at 0.1 % strain and creep (50 Pa, 60 s) -recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.

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Section: Resultssupporting

confidence: 83%

Section: Mixing Behavioursupporting

confidence: 87%

“…This fact confirms that flow resistance of doughs depends strongly on average particle size of flour from which they are obtained (Moreira et al 2010). …”

Section: Mixing Behavioursupporting

confidence: 78%

Section: Mixing Behaviourmentioning

confidence: 98%

See 2 more Smart Citations

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

et al. 2015

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“…The behaviour of wheat flour when mixed with water and the corresponding rheological properties of the dough formed are very important indices for product development, with respect to product quality and process efficiency [Collar and Armero, 1996;Moreira et al, 2010]. During the bread making process, flour composites are subjected to mechanical work and heat treatment that promote changes in their rheological properties (Bollaín and Collar, 2004).…”

Section: Introductionmentioning

confidence: 99%

Rheological characteristics and baking quality of flours from Nigerian grown wheat

Elemo¹,

Osibanjo²,

Ibidapo³

et al. 2017

Afr. J. Food Sci.

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This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol. The maximum torque during mixing (C1), the protein weakening due to mechanical work and temperature (C2), starch gelatinization (C3), stability of the starch gel formed (C4), starch retrogradation during the cooling stage (C5) were all determined. Results showed that water absorption of the improved flour samples ranged from 57.4 to 67.4% with the least value in CET and the highest in NOR. The lower water absorption of CET dough seemed to affect its stability and development. Dough development time (DDT) ranged from 0.63 to 2.17 min, with REY recording the highest value and CET the least. The physical characteristics of the bread in terms of loaf weight, volume and specific volume were also determined using standard analytical procedures.The specific volume, which is an important index of loaf quality ranged from 3.41 cm 3 /g in CON to 3.85 cm 3 /g in REY.The study revealed that though there were variations in the rheological characteristics of the Nigerian grown wheat varieties compared with the imported control, nonetheless, bread loaves of good and acceptable quality can be produced from the Nigerian local wheat flours.

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Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

Yuan

Chen

Wang

et al. 2019

Food Science & Nutrition

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The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical‐rich mushroom flour. The impact of incorporating different levels of powdered mushroom (Pleurotus eryngii) flour on the rheological properties of the cookie dough and the final cookies was therefore determined. The rheological properties of wheat dough supplemented with 0%–25% (w/w) of mushroom flour were analyzed using a Mixolab instrument and a shear rheometer. Increasing the ratio of mushroom‐to‐wheat flour in the doughs increased the peak and final viscosities, but decreased dough stability and elastic modulus. Sensory evaluation using an orthogonal test showed that 15% mushroom flour, 10% maltodextrin, and 1.5% sodium bicarbonate were the optimal composition for producing cookies with the best sensory score. In conclusion, our results showed that cookies with acceptable textures and appearances could be produced by replacing up to 15% of wheat flour with mushroom flour.

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Influence of the particle size on the rheological behaviour of chestnut flour doughs

Cited by 78 publications

References 33 publications

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Rheological characteristics and baking quality of flours from Nigerian grown wheat

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

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