EFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCHEN ON THE RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR

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1 EFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCHEN ON THE RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR Yimin WEf, Guoquan ZHANG and Wolfgang SIETZ Depanment offood Science, Nonhwestem Agricultural University, , Yangling, Shaanxi, PR CHINA Brabender OHG, Kulturstr , Duisburg, GERMANY Abstract In this paper the effect and function ofanemisia Sphaerocephala Kraschen to the buckwheat and wheat flour on the amylograms, viscograms and farinograms have been studied. The result shows that the water absorption and formed viscid liquid as albumen of Anemisia Sphaerocephala Kraschen can reduce the gelatinization temperature, increase the gelatinization resistance and the viscosity of the starch, and can improve the mixing strength and stability of the flours. Key words: Buckwheat (Fagopyrum esculentum), Wheat (Triticum aestivum), A. Sphaerocephala Kraschen, Rheological property Introduction Anemisia Sphaerocephala Kraschen, a kind ofperennial plant, belongs to the composite family, It is distributed extensively on the area ofdesen. There is rich in its resources. The seeds ofartemisia Spaerocephala Kraschen were used as improvement agent of flour for a long time in the Nonhwestem China. Its utilization is mainly in the noodle processing. In resent years, the study on the chemical composition of Anemisia Sphaerocephala Kraschen and its application of food industry is progressing [1,21. There is a kind of glue at the appearance of seed. The glue has good ability of water absorption. This glue has characters just as that ofsynthetic or natural plant glue, and has special function in the processing of wheat and buckwheat noodles. But according to the reference, the effect and function ofartemisia Sphaerocephala Kraschen on the rheological propenies of wheat and buckwheat flour havn't not been more studied[3,4,'.6l. In this paper the effect and function ofanemisia Sphaerocephala Kraschen to the buckwheat and wheat flour on the amylograms, viscograms and farinograms have been studied. It provides the parameter and technology of application on milling and food processing industry. 1. Material and Method 1.1. Sample Buckwheat grain and Anemisia Sphaerocephala Kraschen were provided by the grain depanment of Zhidan county, Shaanxi province, and wheat flour made by Brabender Quadrumat Junior. The moisture contents of samples were shown in the Table

2 Sample Tanaricum buckwheat Common buckwheat Wheat flour Anemisia Sphaecrocephala Kraschen Table 1. The moisture content of buckwheat and wheat flour Moisture content( %) Analytical Method The different proponion ofanemisa Sphaerocephala Kraschen was put in the buckwheat and wheat flours, then mixed and determined. Amylase activity test: used Brabender Amylograph, based on the ICC standard, No. 126m. Viscosity test: used Brabender Viscograph, in accordance with the ICC standard No. 126m. Farinogram: Used Brabender Resistograph, according to the ICC standard No. 115[7]. 2. Result 2.1. Amylograms Put 19 Anemisia Sphaerocephala Kraschen in 50g buckwheat flour, mix and add 450 ml water to form suspension, then determine it. The results show that the gelatinization temperatures ofcommon and tanaricum buckwheat flour contain Anemisia Sphaerocephala Kraschen dropped 7.5 and 10.0 separately, and the maximum gelatinization resistance increased 39% and 42% respectfully (Table 2). This indicated that the Anemisia Sphaerocephala Kraschen could drop the gelatinization temperature, and raise the viscosity or hardness of buckwheat flour. Table 2. The effect of Artemisia Sphaerocephala Kraschen on the amylograms of buckwheat flour Common buckwheat Tanaricum buckwheat None A.S.K. With A.S.K. None A.S.K. With A.S.K. G.T.() M.G.R.(BU) None A.S.K.--None of Anemisia Sphaerocephala Kraschen With A.S.K.--With Anemisia Sphaerocephala Kraschen G. T. -- Gelatinization temperature M. G. R. --Maximum gelatinization resistance B. U. --Brabender Units 2.2. Viscograms: The viscograms of Anemisia Sphaerocephala Kraschen suspension (log Anemisia Sphaerocephala Kraschen/ 450 ml water), tested with a Brabender Viscograph, is shown in Table 3. The glue as albumen is got when the Anemisia Sphaerocephala Kraschen absorbs water rapidly at 30, and the glue has specific resistance. The resistance reduces gradually along with the temperature rise and increases slowly when the temperature dropped. It is just clear that the viscosity of Anemisia Sphaerocephala Kraschen isn't very high

3 The effect of Anemisia Sphaerocephala Kraschen on viscograms of buckwheat flour expressed that the gelatinization temperature dropped obviously (Common buckwheat dropped 8.7, and Tartaricum buckwheat 1.5), and the maximum gelatinization resistance, the resistance at stability temperature and maximum resistance at 30 increased 2858 % generally. This result illustrates that the Anemisia Sphareocephala Kraschen can increase the gelatinization resistance by rising the viscosity of buckwheat flour suspension. Table 3. The effect of Artemisia Sphaerocephala Krascheo 00 the viscograms of buckwheat flour Common buckwheat Tartaricum buckwheat None A.S.K. With None A.S.K. With A.S.K. A.S.K. A.S.K. G. T.O M.G.R.(BU) R.S.T.O M.R.O R. S. T.--Resistance at stability temperature(90) M. R. -- Maximum resistance at Resistograms In accordance with the result ofmixing effect on buckwheat flour and wheat flour dosn't have buckwheat flour gluten, and it can not determine farinograms on Brabender Farinograph[3]. So the effect ofartemisia Sphaerocephala Kraschen on farinograms ofbuckwheat flour is detennined by way of putting different proponion of Artemisia Sphaerocephala Kraschen to mixing flour (buckwheat flour +wheat flour) with Brabender Resistograph. Table 4. The effect of Artemisia Sphaerocephala Krascheo 00 resistograms of mixing flour Variety Treatment Maximum Development Stability Softening Buckwheat+Wheat +A. S. kneading time(min.) time (FU) K. resistance(fu) (min.) Common buckwheat Tartaricum buckwheat Table 4 shows that the maximum kneading resistance increased 19% when 1% Artemisia Sphaerocephala Kraschen is put to the mixing flour, and increased 38 % after 2% Artemisia Sphaerocephala Kraschen is added. In addition the hardness of dough improved clearly, but the stability time and softening varied unobviously. After adding different proponion ofanemisia Sphaerocephala Kraschen into wheat flour, the maximum kneading resistance increased linearly, the softening heightened, the development time of dough reduced, but the stability time changed unobviously (Table 5). UI-13

4 Table 5. The effect of Artemisia Spbaerocepbala Kraschen on resistograms of wheat flour Treatment Max. kneading Development Stability time Softening Flour + A.S.K. resistance (FU) time (min.) (min.) (FU) Above all, the Artemisia Sphaerocephala Kraschen could improve the resistograms of flour through increasing the kneading strength ofdough. The Artemisia Sphaerocephala Kraschen had very well ability of water absorption, it could increase dough hardness and kneading resistance of dough. The glue just like albumen was obtained after Artemisia Sphaerocephala Kraschen absorbed water. The gluten function of glue reflected in the course of kneading. This could improve the hardness offlour and increase the stability ofdough. Although the softening increased comparatively after putting the Artemisa Sphaerocephala Kraschen to the wheat flour, the maximum kneading resistance had considerable increase and the absolute hardness ofdough didn't reduce. It is thus clear that the Artemisia Sphaerocephala Kraschen is not only used as additive of buckwheat flour, but also used as improvement agent of wheat flour. 3. Conclusion The effect ofartemisia Sphaerocephala Kraschen on the rheological properties of buckwheat and wheat flour is as the follows: Artemisia Sphaerocephala Kraschen can drop the gelatinization temperature of buckwheat flour, increase the gelatinization resistance, and has good function of viscosity. Artemisia Sphaerocephala Kraschen can increase the viscosity and resistance of buckwheat flours clearly in the course of gelatinization, and has good characters of glue. Artemisa Sphaerocephala Kraschen makes the buckwheat dough have elasticity and stability comparatively in the course of kneading, since it has good ability of water absorption and viscosity. It also increases the resistograms of wheat flour. According to the result, it has good effect on improving quality of machine processing noodle and spaghetti, and reforms the technological processing by way of putting 12% Artemisia Sphaerocephala Kraschen to buckwheat flour, or adding % Artemisia Sphaerocephala Kraschen to wheat flour

5 Reference 1. Mingshan, Wei. Study on composition and application of Anemisia Sphaerocephala Kraschen seed. Journal of the Chinese Cereals and Oils Association, 1988; Dawen, Zhang and Likun, Guo. A. Sphaerocephala Kraschen Glue. Food Science, 1989; (4): Lorenz, K., W. Dilsaver. BuckwheatFagopyrum esculentumstarch--physico-chemical propenies and functional characteristics. Starch/Staerke, 1982; 34(7): Soral-Semietana, M., L, Fornal and J, Fornal. Characterical of buckwheat grain starch and the effect of hydrothermal processing upon its chemical composition, propenies and structure. Starch/Staerke, 1984; 36(5): Papono, G., Vinucio and L. Mondardini. Development of an extrusion cooked corn buckwheat flaked ready-to-eat. Cereal Foods World, 1990; 35(12): Kusano T., N. Nakayama, J. Doi, Y. Kiyomasa, H. Chiue & K. Ikeda. Studies of nutritional aspects of tartaricum buckwheat, August 1992, Taiyuan, China, Peiking: Agricultural Publishing House. 7. Arbeitsgemeinschaft Getreideforschung: Standard-Methoden Fuer Getreide, Mehl und Brot. 6. erweitene Aufl. Dermolt: Moritz Schaerfer, III-15