6533b837fe1ef96bd12a2f90

RESEARCH PRODUCT

Blends using brabender farinograph and E6 Haubelt flourgraph

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The aim of this work is to establish correlations between the values of the Brabender Farinograph and the E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown flour with additives (BF add). The following parameters were varied: water absorption capacity, development time, the stability, the degree of softening and the quality number of wheat and potato flour mixture. A statistical analysis was made from linear regression equations. The obtained values for the E6 Flourgraph are comparable with Farinograph values and units. Hydration capacity values, calculated for a standard consistency of 500 HE, UF, obtained on these two devices are in a close correlation, R2WFadd =0.8441; R2BFadd = 0.9995. This demonstrates that flour dough can be characterized in a similar manner by the two devices. Moreover, the behaviour of the dough obtained from WF add and BF add blended with5%, 10%, 20%, 30% minced hydrothermally treated potato (Laura variety), was studied. Mixtures with different rheological properties were obtained. When increasing the percentage of minced hydrothermally treated potato the formation time and stability decreased the degree of softening increased and the quality number was lower. The hydration capacity of the mixture dropped by 18,9% forwhite flour with additives and 18.71% for brown flour with additives. Predictive results were obtained for each parameter, R2 ranging from 0.81 to 0.9965. The obtained results indicated that while increasingthe potato starch content in dough, the mixing tolerance decreases, and from this point of view it is advisable to choose potato varieties which have a low dry matter content.