Search results for "farinograph"
showing 4 items of 4 documents
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…
2018
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018
Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…
Rheological Evaluation of Some Laboratory Mills
2012
The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab.…
Blends using brabender farinograph and E6 Haubelt flourgraph
2010
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 clo…