Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Abstract

The rheological qualities of dough are determined during the mixing, extension and warming of the dough and they are closely correlated with the quality of the flour, however by increasing the amount of the dietary fibers, the qualities change, given that this leads to weakening of the proteins, respectively to the deterioration of gluten net. The equipment which is used in determining the rheological qualities is those of Bra bender: Farinograph, Extensograph, however, lately one also started to use Mixolab Chopin, which at the same time determines the quality of the proteins and starch.The purpose of this study is to determine the rheological qualities of the dough obtained by mixing the flour of wheat cultivars from the region of Balkans with their bran, and the possible correlation of rheological parameters determined with Bra bender (Farinograph) and Mixolab Chopin equipments. Based on the obtained results either with the Bra bender equipment, or with Mixolab Chopin, better rheological qualities for production of bread are indicated by the bread which is obtained by mixing the flour of wheat cultivar Orovcanka with its bran.High positive correlation coefficient is observed with regards to water absorption and development of dough, the stability of dough indicates a lower positive correlation coefficient, whereas the degree of softening indicates a medium negative correlation coefficient. With regards to the correlation coefficient among the values of Amylograph regarding the maximum viscosity and C3-torque Mixolab, as well as Amylograph concerning the maximum viscosity and slope γ Mixolab, in both cases we observed a medium positive correlation. Therefore, in general, the correlation between equipment Bra bender and Chopin Mixolab is positive, however not so prominent, respectively, variable.

Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

“…Rheological properties of dough are closely related to the quality of food made with wheat flour. Rheological properties obtained from Chopin Mixolab are positively correlated with those obtained from Brabender Farinograph [34]. Therefore, rheological qualities determined by Chopin Mixolab can reflect the quality of wheat flour very well.…”

Textural properties of chapatti from different wheat varieties flour

“…Significant correlation of wet and dry gluten was recorded with water absorption and dough stability during study on quality of wheat flour [24]. In a study significant correlation was determined between dough development and dough stability time; whereas mixing tolerance index indicated significantly negative correlation [25]. Research findings revealed that dough development time significantly decreased and dough stability time significantly increased by reducing particles size of wheat flour [26].…”

Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

“…The DDT reduced significantly (p< 0.05) on addition of more than 20 % cassava flour. Xhabiri et al (2016) reported increased dough development time of wheat flour with the addition of wheat bran.…”

“…Increase in WAC may be due to the high amount of starch (broken starch) and fibre in cassava flour (Kumar et al, 2015;Manano et al, 2017;Khan et al, 2019). Xhabiri et al (2016) reported increased water absorption of wheat flour with the addition of wheat bran to the flour which increased the amount of fibre in the composite dough. Dough development time (DDT) of pure wheat flour was low (1.46 min), signifying a weak flour (Dhaka et al, 2012;Dhaka and Khatkar, 2013).…”

“…In order to obtain high quality attributes for baked products, researchers have embarked on the determination of rheological qualities of flour and the corresponding dough, e.g. farinograph, extensograph, and amylograph (Xhabiri et al, 2016;Jensen et al, 2015). Investigations into the incorporation of HQCF into wheat flour for bread making have mainly concentrated on the overall acceptability of the composite bread to consumers (Agunbiade et al, 2017;Abass et al, 2018;Sampson, 2020) and the toxicity of the product (Owuamanam, 2007;Eleazu et al, 2014;Iwe et al, 2017).…”