Brabender Farinograph Research Articles

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.

Sweet lupin Lupinus albus seed flour (SLSF), two sweet lupin protein isolates (SLPI-I and SLPI-II) and sweet lupin seed protein concentrate (SLSPC) were added to wheat flour (WF) in an amount of 3, 6, 9 and 12% of wheat flour. The effects of lupin products supplementation on physical dough properties were studied using a Brabender farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. Water absorption, development time and dough weakening were significantly (P < 0.05) increased as the lupin product levels increased in all doughs; however, dough stability decreased. Lupin products could be added to WF up to 9% level (SLPI-I and SLPI-II) and 6% level (for other lupin products), without any observed detrimental effect on bread sensory properties. No significant (P > 0.05) differences were recorded in loaf volume between control and breads containing SLPI-I and II (up to 9% level) and SLSPC (up to 3% level). Addition of lupin products increased the content of protein and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

AVALIAÇÃO DE DUAS METODOLOGIAS DE EXPANSÃO AO FORNO DO POLVILHO AZEDO

Two methodologies for measuring the expansion in oven were compared in 52 samples of fermented cassava starch of three States: Santa Catarina, Parana and Minas Gerais. The results allowed a classification for the product based in the expansion in oven as quality evaluation. The instrumental method of Brabender Farinograph was used to establish standard dough with 60FU and in the practice method the appropriate consistency of the dough was adjusted by an empirical way. Instrumental methodology obtained bigger expansions than with the practical methodology, but larger variation coefficient was observed due to larger sensibility of this method. Both methodologies can have applications depending on the purpose. The instrumental methodology is of a high cost mainly because of the Brabender Farinograph price but also because of the larger number of repetitions necessary to reduce the variation coefficient. Both methodologies allowed classifying the samples with the same profile. Samples coming from the State of Parana presented the largest expansions in the oven when compared with samples of other States. Using practical methodology the medium expansion of the samples of the State of Parana was of 14,1mL/g. Samples of the State of Minas Gerais presented the smallest expansions in the oven, on the average of 13,3mL/g. This paper proposes a classification as a form of evaluating the quality of the fermented cassava starch, complementing the Brazilian Legislation that doesn't establish this index for the product. With relationship to the expansion property to the oven, the samples can be divided in 3 types. In type A (10%) of fermented cassava starch samples are classified as extra quality, type B (80%) are of medium quality and type C (10%) of inferior quality. The results obtained by the practical methodology allowed establishing type A presenting an expansion index upper 16,0mL/g, B type expansion index among 12,0mL/g to 16,0mL/g and C type with expansion bellow 12,0mL/g.

Incorporation of Carboxy methyl cellulose in wheat flour: Rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies

Incorporation of 0.1 to 0.5% of Carboxy Methyl Cellulose (CMC) was investigated to evaluate its effect on the dough development, gas formation or retention properties of wheat flour (WH 542) using Brabender Farinograph, viscoamylograph, Chopin Alveograph and Rheofermentometer. Addition of 0.2% CMC increased water absorption from 59 to 62.4%, degree of softening by 80 BU, gelatinization temperature and pasting peak by 1.5°C, tenacity by 24 mm, surface area by 1.23 cm2, maximum dough height by 2.6 mm, time at which maximum height occurred by 11 min, total volume of gas production by 144 ml, retention volume by 227 ml and retention coefficient by 8% as compared to control. There was increase in yield of bread and softness of bread crumb with increase in level of CMC up to 0.5%.

Estimation and prediction of shear rate distribution as a model mixer

The shear rate distribution in the model mixer, the Brabender Farinograph, is non-homogenous and varies with the relative positions of the sigma blades, which rotate at differential speeds. The non-invasive technique of Laser-Doppler Anemometry (LDA) was used to determine velocity and shear rate distributions in the mixer. A two-dimensional argon-ion Laser-Doppler Anemometer was used to obtain three-dimensional velocity measurements in the model mixer with optically clear model fluids (Corn syrup, CMC, and Carbopol-940 seeded with polystyrene DVB microspheres). Local velocity gradient data obtained using infinitesimal movements of the traverse were used to calculate the shear rate distribution in the model mixer. The shear rate was found to be a function of blade geometry, blade position, and location. Shear rate values ranged from 0 to 400 s −1. Based on these data, a predictive equation for shear rate in the model mixer was developed.

MEASUREMENT OF VELOCITY DISTRIBUTION IN THE BRABENDER FARINOGRAPH AS A MODEL MIXER, USING LASER‐DOPPLER ANEMOMETRY

ABSTRACTThe nonintrusive technique of Laser‐Doppler Anemometry was used to characterize flow velocity distribution in the Brabender Farinograph, which is often used to mix rheologically diverse food materials. A two‐dimensional Argonion laser Doppler system was used to obtain local velocity data at selected locations in this complex mixer. Three components of velocity were obtained as a function of time and spatial location for model fluids with characteristic rheological properties. The results revealed that the velocity distribution in the Farinograph changes with the time‐relative motion of the blades and with fluid rheology. Velocity values at locations close to the blades were much higher for the non‐Newtonian fluids than for the Newtonian fluid studied. The prevalence of static zones at regions away from the blades was noticeable, particularly in the non‐Newtonian fluids. These findings indicate that Laser Doppler Anemo metry is a valuable tool in the design and analysis of complex mixing processes.

Characterization of wheat flour–water doughs. Part I: Rheometry and microstructure

The results presented in this paper concern doughs prepared from an industrial soft wheat flour mixed with water using the traditional Brabender farinograph. These doughs are characterized using dynamic rheometrical measurements. In parallel, an innovative microscopy study, the Environmental Scanning Electron Microscope (ESEM) is investigated and found to be very well-suited for the observation of such doughs. A change in the slope of the curve giving the maximum of consistency is observed at a typical water content, due to the presence of excess free water. The main rheometrical characteristics | η*| and tan δ are exhibited for this kind of dough. Their adequacy to differentiate between various doughs is emphasized. Parameters such as mixing time, water content and rest time are shown to influence both the rheometrical properties and the microscopic structure of doughs. Changes generated by mixing are interpreted at the molecular level. It is shown that the study of the microstructure is essential to compare the evolution of different doughs.

Determination of mixing efficiency in a model food mixer

Mixing is widely used in the food processing industry to ensure uniform product quality. However, a fundamental understanding of the process is limited and there is increasing need for setting scientific criteria to optimize the design and performance of mixers. Mathematical analysis is particularly relevant to mixers with complex geometry where predicting performance characteristics such as efficiency and power requirements is very difficult. Mathematical analysis enables the determination of complex flow patterns in the mixer and thereby elucidates the nature of the process, whether dispersive or distributive. Using the lamellar model of mixing, the mechanism of mixing in a model food mixer, the Brabender Farinograph was elucidated. The analysis was developed using local velocity data obtained with a Laser-Doppler Anemometer. ©1999 John Wiley & Sons, Inc. Adv Polym Tech 18: 209–224, 1999

Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

Sesame products (sesame meal, roasted and autoclaved sesame meals, sesame protein isolate and concentrate) were added to red wheat flour to produce blends at protein levels of 14, 16, 18 and 20%. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased ( P < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18% protein level (sesame protein isolate) and up to 16% protein level (for other sesame products) without any observed detrimental effects on bread sensory properties. No significant differences ( P > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18% protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14% protein level). Also, addition of these products increased the contents of protein, minerals, total essential amino acids, especially lysine, and also improved the in vitro protein digestibility and computed biological value.

Production of iron-fortified bread employing some selected natural iron sources.

Iron fortification of wheat breads is the optimal approach for reducing the high prevalence of iron deficiency in wheat-eating developing countries as in Egypt. The effectiveness of some natural iron-fortificants for potential use in Egyptian bread was tested. Defatted soybean flour, soybean flour, soybean hull flour, molasses and fenugreek flour at different levels besides FeSO4.7H2O as standard were separately incorporated in the wheat flour dough. Dough characteristics were studied using a Brabender Farinograph, where addition of such fortificants improves significantly (p < 0.05) the water absorption, development time, dough stability and dough weakening. Good breads with high nutritive value, excellent crust color, crumb grain and high overall acceptability were produced by adding either 10% defatted soybean flour, 5% soybean hull flour, 2% molasses or 4% fenugreek flour. Rat feeding trials have shown a good haematological response, i.e. higher haemoglobin (Hb) and haematocrit (Hct) values gained. Additional work is needed to identify other fortification options and to develop targeted fortification programes that will supply iron to all segments of a population in greatest need.

Effects of emulsifiers on farinograph and extensograph measurements

The effects of four different emulsifiers (distilled monoglycerides (MG), diglycerides (DG), diacetyl tartaric acid ester of monoglycerides (DATEM) and lecithin) on the rheological properties of Norwegian wheat flour dough were investigated. A response surface model was used to determine the effects of two independent variables: emulsifier concentration (0–2%) and water addition (55–61%). Dough properties measured were dough development time, maximum consistency and dough stability using a Brabender farinograph, and extensibility and resistance to deformation using a Brabender extensograph. The presence of emulsifier did not influence the dough development time. Maximum consistency and stability were not influenced by MG, whereas DATEM increased the maximum consistency and DG decreased the maximum consistency with increasing concentration. Lecithin decreased the dough stability, particularly at high concentrations. The extensogram characteristics were only influenced by DATEM. DATEM increased the ratio between resistance to deformation and extensibility, which indicates very good dough strengthening properties. Increased water addition generally decreased the maximum consistency and increased the extensibility.

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

Prediction of the nonlinear viscoelastic properties of gluten doughs

The applicability of the Bird-Carreau model to gluten rheology was tested. Gluten doughs were prepared using a Brabender farinograph. Small amplitude oscillatory measurements were performed using the Rheometrics mechanical spectrometer (RMS-800) in the frequency range of 0.00159–15.92 s −1. Steady shear measurements were conducted using RMS-800, Instron capillary rheometer and Rheometrics stress rheometer (RSR) in the shear rate range of 10 −5–10 4 s −1. Primary normal stress coefficient ( ψ 1) were obtained using slit rheometry and RMS-800. The empirical constants α 1, λ 1, α 2, λ 2 and η 0 necessary to simulate η, ψ 1, η′ and η″ ω were obtained from geometrical constructions composed of steady or dynamic data and were used as data sources to study the moisture effect at two temperatures. The model was able to successfully predict the steady shear viscosity η, and small amplitude oscillatory properties η′ and η″ ω . However, the experimental data for the primary normal stress coefficient are smaller than the prediction.

Relationship between the High Mr Subunits of Glutenin of South African Wheats and End-use Quality

Correlations were sought between the high Mr glutenin subunit compositions of South Africa wheats, determined by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate, and end-use quality characteristics. Statistically significant relationships were identified between Chopin Alveograph, Brabender Extensigraph, National Mixograph and Brabender Farinograph parameters and the high Mr glutenin subunit patterns. Band combinations 5 + 10, 13 + 16 and 7 + 9 were suggested to be predominant in conferring good rheological quality characteristics, though the high Mr glutenin subunit compositions were unable fully to explain the variation in quality. Band combination 17 + 18 was apparently related negatively to quality parameters, a finding contrary to published data.

Native and Succinylated Sunflower Proteins Use in Bread Baking

ABSTRACTMixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid‐free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5% blends of native proteins were acceptable. However, 10 and 15% blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10% blends of succinylated proteins had over‐fermented characteristics. Reduced fermentation times did not improve bread quality at the 5% level but improved volume at the 10% level.

Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

SummaryBreads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.

The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles

NaCl, two blends of Na2CO3 and K2CO3, and NaOH were each included in wheat flour doughs. Their effects on dough properties as measured by a Brabender Farinograph and Extensograph (at reduced water absorption) and by a Viscograph were assessed. Cantonese-style noodles were then made from the corresponding doughs and the raw and cooked noodles were examined. Addition of alkali resulted in noodles that were a little brighter and much yellower than noodles from salted doughs. The brightest and yellowest were at the highest pH (11·4). Alkaline doughs developed and broke down more rapidly in the Farinograph, and were tougher and less extensible in the Extensograph test. With 1% NaOH (flour weight basis), thickening was accelerated and peak paste viscosity was greatly increased. With 0·3% NaOH, or the mixtures of carbonates, thickening was retarded but paste viscosity increased. The 1% NaOH gave the brightest and yellowest boiled noodles, but they were slightly sticky. The boiled noodles from other alkaline doughs were firmer and more elastic than those made with NaCl or with 1% NaOH. Microscopic examination of the raw noodle doughs indicated that the addition of 1% NaOH adversely affected gluten development. After cooking, the starch granules in the 1% NaOH noodles had swollen to a greater extent than in the other noodles, the protein network was more disrupted and larger void spaces were seen in the centre of the noodles

Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics

ABSTRACTWheat flour from the Hermosillo Hard Red Spring cultivar in Sonora, Mexico was fortified with various levels of lysine and methionine. The effects of added amino acids on the rheological properties were measured by the Brabender Farinograph and the Chopin Alveograph. Nutritional characteristics were measured by Protein Efficiency Ratio (PER). Dough development and stability times were not significantly different between control and fortified flours. Water absorption and Alveograph results indicated differences between samples. PERs were significantly improved by fortification. Overall bread acceptability was not significantly different from unfortified samples.

A Method to Determine Hardness and Work of Grinding Wheat

ABSTRACTThe Brabender Farinograph with a burr mill accessory was modified to measure the work in joules to grind 25–55g of wheat and to provide a digital readout of the data. Temperature (18–20°C), protein content (10.5–15.9%), kernel size, and growth location had little effect on the results, but the work required to grind wheat increased with increasing moisture content (7–13%). The average work was 530 joules (standard deviation 3.3) for 60 samples of a soft white winter wheat and 880 joules (standard deviation 5.3) for 60 samples of a very hard red winter wheat. The method may be suitable for distinguishing between hard and soft wheats.

Bread baking properties of Pekilo, a microfungus biomass from Paecilomyces varioti

AbstractThe properties of doughs containing various amounts of Pekilo biomass which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, were tested using Brabender farinograph and extensograph. The flavor properties of Pekilo in white wheat bread, and soft and hard rye bread were determined by a descriptive organoleptic method. Pekilo increased the water binding of the dough from about 62% to approximately 72% when the flour substitution level was raised from 0 to 8%. Pekilo had a negative effect on the stability and extensograph properties of the dough and this effect was augmented when the amount substituted was increased. The mild taste of Pekilo powder was distinctly observed in bread already at the lowest substitution levels. Soyafluff 200 T and Torutein were used as reference materials in wheat bread experiments.Crude lipase emulsion from poppy seed hydrolyses its endogenous substrate at an optimum pH of 4.9 and optimum temperature of 22‐25°C. The lipase emulsion is stable up to 50°C. The enzyme is activated by low concentration of calcium ions; at higher concentrations a partial activity drop occurs. The addition of sodium chloride decrease the lipase activity, whereas casein, whey and bovine serum albumin stimulate its activity. The addition of sucrose does not affect the activity. During the enzymic reaction triglycerides are hydrolyzed yielding diglycerides, free fatty acids and to a lower extent monoglycerides as well.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS