Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1392
9
1
gregorian
2013
12
1
15
7
online
1
fulltext
en
Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions
The aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. In order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. Moreover, a control wheat flour sample was also tested. In order to simulate the baking process, both rheological measurements at constant low temperatures (30°C) and those that involved heating (30-100°C) were employed. Empirical and fundamental rheological parameters related to gluten strength were in great accordance and the flour strength decreased in the following order: control wheat flour> wheat flour of 2005> wheat flour of 2004. However, parameters related to starch pasting, such as peak viscosity, expressed different order when measured in suspension (Amylograph, Falling number) and dough (Mixolab, Rheometer) due to different amounts of available water.
Climatic conditions,Harvest year,Rheology,Wheat Flour
1381
1391
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-1600&slc_lang=en&sid=23
M.
Hadnađev
M.
Hadnađev
100319475328460050041
100319475328460050041
Yes
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
T.
Dapčević Hadnadev
T.
Dapčević Hadnadev
100319475328460050040
100319475328460050040
No
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
O.
Šimurina
O.
Šimurina
100319475328460050039
100319475328460050039
No
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
B.
Filipčev
B.
Filipčev
100319475328460050038
100319475328460050038
No
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.