Rheological Characteristics Of Flour Research Articles

Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius)

Frafra Potato (FP) is a climate-smart crop facing extinction in the tropical regions of Africa due to inadequate information about its properties. This study determined the physicochemical, functional, and rheological characteristics of flours from ten FP accessions to gauge their suitability for culinary purposes. The flour yield from FP tubers ranged from 59.3 % (E134) to 69.3 % (E111). While FP flours (FPF) exhibited consistent colour across accessions, variations in paste clarity were noted, ranging from 5.2 % (E145 and Maa-Lana) to 8.6 % (WAAPP). The least gelation concentration varied from 8 % (WAAPP) to 12 % (E 82, 111, 132, 134, 145). Released accessions showed higher protein and ash content than unreleased ones. Mineral composition differed significantly among accessions, including iron, calcium, zinc, and phosphorus, each with varying bioavailability percentages. Vitamin A content also varied across accessions. Proteins common in tuber crops, such as lipoxygenase, patatin, sporamin, tarin, and protease inhibitors (Bowman-Birk PIs), were identified in FPF. Amino acid analysis revealed nineteen amino acids, including seven essentials. FPF characteristics included a bulk density of 0.9 g/ml, oil and water binding capacities of 3 g/g and 1.3 g/g respectively, a pH of 6.4, and titratable acidity of 0.5. All FP flours displayed standard non-Newtonian behaviour, exhibiting pseudoplastic properties. They also showed a type II sigmoidal sorption curve, indicating increased equilibrium moisture content with higher water activity. Moisture sorption studies predicted a safe storage maximum allowable moisture content. These findings have practical implications for flour packaging and storage. The study underscores the culinary potential of Frafra potato and its role in addressing food and nutrition security in Ghana and Sub-Saharan Africa.

Rheological and functional characteristics of starch and flour on different drying methods from Beneng Taro as sustainability products from agricultural in Banten

Beneng Taro is a type of taro found in Banten agricultural but has not been appropriately utilized. The drying process is critical since temperature changes will result in various properties. This research aimed to evaluate the rheology and functional characteristics of starch and flour made from Beneng Taro dried in the sunlight and hot air as sustainability products of it. This research contains the extraction of starch, the production of flour, and characterizing the starch and flour produced. The rheological characteristics of the flour and starch from the can be model using the Herschel-Bulkley. Starch and flour showed non-Newtonian shear-thinning flow characteristics, according to the flow behavior index. The difference in the consistency index value of flour is significant, where flour dried with sunlight shows a higher value. Both starch and flour show a sharp decrease in viscosity at low shear rates. The value of the starch and flour’s swelling power shown that cabinet drying was superior to drying outdoors in the sun. The solubility index undergoes the same phenomenon. In contrast to water and oil holding capacity, sun drying shows a higher value. Knowing the characteristics of the starch and flour produced can be applied as a food source.

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e[CO2], ∼550μmolCO2mol−1). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9% at e[CO2]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e[CO2]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e[CO2]. Elevated [CO2] also decreased the bread volume (by 11%) and dough strength (by 7%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated [CO2]. These findings suggest that e[CO2] has a major impact on gluten protein concentration which is associated lower bread quality at e[CO2].

The Brabender® ‘3-Phase-System’ indispensable for quality control, research and development

Founded in 1923 by Carl Wilhelm Brabender, Brabender® GmbH & Co KG develops, manufactures and distributes as a leading supplier instruments and equipment for determination of material quality and physical characteristics in all fields of research, development and industrial production in the chemical and food industry world-wide. Brabender® laboratory instruments are for testing the quality of grain, flour, and dough; laboratory mills, laboratory measuring extruders, moisture testers, NIR technology, break mills, grain cleaner, hardness tester; rheological tests on dough and foodstuffs, testing of chocolate and fat, starch testing (viscosity and gelatinization properties). Many international and national standards like AACCI, ICC and ISO are fulfilled. The Brabender® 3-Phase-System was developed to provide mills and flour processing industries with a reliable and secure possibility for testing and evaluating the used flours in respect of their properties. The raw materials influence at a high level the quality of the final end product. Absolute test results like moisture, protein and ash content enable a first classification of flours. Important for the complete production process of baked goods is also the rheological characteristics of flour and the produced dough. These characteristic properties of each flour and dough can be tested with the Brabender® Farinograph®-AT, the Brabender® Extensograph®-E, and the Brabender® Amylograph-E, which together form the Brabender® 3-Phase-System. Of specific importance when applying the 3-Phase-System is the use of practice orientated time laps, which in many cases allows for a direct conversion into practice. The test procedure and evaluation of the single tests are regulated in many international (ICC; AACCI; ISO) and national standards and methods. Brabender® Farinograph®-AT The optimum water absorption of flour plays a major role in the production process and quality of baked goods. Additionally, there is a direct economic influence because the use of optimized water quantities leads to a higher profit. In the Farinograph® water is added to a pre-defined flour quantity until a certain dough consistency is reached. In the course of the test procedure, the dough is kneaded and the rheological properties are recorded graphically. The evaluation is done for the water absorption, dough development time, dough stability, and softening of the dough. The required water quantity is added by a software controlled automatic water dosing system in the Farinograph®-AT. The uniform water temperature provides for high reproducibility. For special applications which are not covered by standards and methods, the kneading intensity can be adjusted steplessly. Furthermore, it is possible to programme kneading programmes with different kneading intensities and kneading times, as they are used in production dough mixers. Brabender® Extensograph®-E The stretching properties and elasticity of dough is of importance during the production process and at the beginning of the baking process. The dough is processed manually or mechanically during production. For an optimum production process it is important to know how the dough will react. It is also possible to predict the probable baking properties. The dough is extended at the beginning of the baking process and the bread attains its characteristic volume. With the help of the test results it is possible to judge if a flour is suitable for a specific product, and how the piece of dough will be extended in the oven. The proving times are adjusted to a common fermentation time in the production process. With the instrument, the microbial and biochemical processes from the beginning of the dough production until the baking process is started can be recorded and evaluated. Brabender® Amylograph-E The enzyme activity of flour is important for building up the crumb during the baking process. Too high enzyme activity leads to a starch degradation, reduces water retention, and has a negative influence on the consistency of the crumb structure. A correctly adjusted enzyme activity, however, influences the freshness as well as the sensory properties of baked goods. In the Amylograph, a water-flour suspension is slowly heated and the gelatinization of the starch is measured. The curve progression shows the enzyme activity and whether the flour can be used directly or if it needs to be optimized with flour additives or by blending with other flours.

Researches on Rheological Characteristics of Dough of Wheat Flour and their Changes During Storage

In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of flour is determined by measuring and recording gluten strength and endurance. With farinograph records the dough structure changes over time and obtaining data about: Absorption of flour, flour power (its ability to form a dough with rheological properties appropriate to flow operations technology), forming time of the dough, the degree of stability and soaking, the consistency of dough during this time.
 Analyzing the data presented on farinograph curves, were extracted the values of the dough development time (min), stability (min), softening degree (FU), consistency (FU), the absorption capacity of flour (%) farinograph index of the dough ..

Gel and Pasting Behaviour of Fenugreek‐Wheat Starch and Fenugreek – Wheat Flour Combinations

AbstractThe influence of fenugreek material on starch and flour rheological characteristics was determined. Ground fenugreek grain material, and a purified fenugreek extract (Fenulife®) were used as replacement or as addition to flour or starch. Evaluation of the pasting properties of starch and flour fenugreek mixtures illustrated that fenugreek addition increased the peak and final viscosity of the mixtures in relation to the level of fenugreek addition used. The ground fenugreek seeds yielded a lower response than the purified Fenulife® sample, due to the presence of protein, starch and other polysaccharide material in the ground flour. Rheology of the pastes showed that the addition of fenugreek material (especially Fenulife®) increased the viscoelastic nature of the material. Textural analysis of the cooled gels illustrated that the inclusion of fenugreek into flour mixes generally raised the hardness of the gels, although the gels became softer with higher levels of fenugreek material used. The inclusion of fenugreek into starch gels showed similar patterns of pasting and textural properties, with a general decrease in texture related to the level of fenugreek included.