INFLUENCE OF GAMMA RADIATION ON RHEOLOGICAL PROPERTIES OF WHEAT FLOUR
|
|
- Anissa Jenkins
- 5 years ago
- Views:
Transcription
1 Eurotherm Seminar 77 Heat and Mass Transfer in Food Processing June 20-22, 2005 Parma, Italy INFLUENCE OF GAMMA RADIATION ON RHEOLOGICAL PROPERTIES OF WHEAT FLOUR Kanemaru, J. *, Tavares, D. T. *, Singer, C. S. *, Hilsenrath, F. C. *, Sabato, S. F., Tadini, C. C. * * Food Eng. Lab. Chemical Eng. Dept., Escola Politécnica, São Paulo University, Brazil, P. O. Box 61548, , SP, Brazil, Phone: , Fax: , catadini@usp.br IPEN-CNEN/SP, Radiation Technology Center, São Paulo, Brazil. Av. Lineu Prestes, 2242, , SP, Brazil, Phone: ext270, Fax: , sfsabato@ipen.br. ABSTRACT Influence of gamma radiation (0.0, 0.5, 1.0 and 2.0 kgy) on rheological properties produced from irradiated wheat before and after milling was investigated. Wheat flour from irradiated grains and irradiated wheat flour were submitted to physicochemical and rheological analyses. Water content was 15.6 ± 0.6 % and 15.5 ± 0.5 % for and flour, respectively. ANOVA indicated that different doses of irradiation did not influence protein content of the flours. In grains irradiation caused a decrease of Falling Number, whereas an increase in flour when submitted to irradiation up to 1.0 kgy. Water absorption was increased by the irradiation, whereas this effect did not influence this property of the irradiated. The stability values suggest weaker dough from flour produced from irradiated grains. However this property was not influenced by irradiation in flour. This observation can be confirmed in the low MTI values. Irradiation applied on increased ratio number indicating stronger dough. Irradiation in studied doses has affected the dough development measured by rheofermentometer in a different manner showing a decreasing tendency. Conversely, irradiation has increased the retention coefficient (%) of the dough. INTRODUCTION Cereal grains are susceptible to attack by a variety of insects and microorganisms during post-harvest storage. Research in many countries has shown the technological feasibility of using gamma irradiation to preserve cereal grains and reduce post-harvest losses caused by insects and microorganisms [1]. Irradiation has also been used as an alternative to fumigation with methyl bromide once it will be banished in 2005 due to its contribution to the ozone layer deterioration [2]. The most important parameter of irradiation process is the energy absorbed by material known as absorbed dose. Doses are established according to insects and stages present in material and the objective of treatment. It is important that food receives a minimum required dose to achieve the desired objective and the uniformity must be maintained in a reasonable level [3]. An extensive research realized in Bhabha Atomic Research Centre situated in India showed effective use of low dose of gamma radiation (bellow 1 kgy) to disinfect insects in [4]. Rao et al. (1975) [5] discussed in their paper about different researches with gamma irradiation in wheat. In general, doses above 5 kgy have had bad influence on bread quality. Studies in irradiated characteristics have concluded that 3 kgy did not alter too much and it could be classified as good to make bread. Doses of 4.5 kgy and 6 kgy have significantly changed studied characteristics, at 5% confidence level [6]. The objective of this work was to study the influence of gamma radiation on rheological properties produced from irradiated wheat before and after milling. For this purpose, from irradiated grains and irradiated were submitted to physicochemical and rheological analyses. MATERIALS AND METHODS Wheat grains from the same batch (60 kg) from Argentina, were divided into two parts. The first one (30 kg) was portioned into 0.5 kg bags and irradiated, in normal atmosphere and at room temperature, in a 60 Co Gamma cell 220 (AECL), with doses of 0.0, 0.5, 1.0 and 2.0 kgy. After that, were milled on a Brabender Quadrumat to. Wheat flour from irradiated grains was submitted to physicochemical and rheological analyses. The other part (30 kg) was milled and portioned into 0.5 kg bags, and irradiated at same doses than. Irradiated wheat flour was submitted to same laboratory analyses. Physicochemical analyses Flour color was analyzed using a Minolta colorimeter (Color Quest II, Hunterlab, Reston, VA, USA). Three dimensions L, a and b were acquired from each flour, in triplicate. The L values give a measure of the lightness of the product color from 100 for perfect white to zero for black, as the eye would evaluate it. The redness/greenness and yellowness/blueness are denoted by a and b values, respectively. Crude protein content was determined according to AACC 46-11A method [7], in triplicate. A factor of 5.7 was used to calculate crude protein content. Water content was determined according to AACC 44-15A method [7], in triplicate.
2 Falling Number was determined, in duplicate, by using a Brabender apparatus (Falling number 1800, Perten Instruments, Huddinge, Sweden) according to AACC 56-81B method [7]. Rheological analyses Measurements of water absorption, dough development time DDT, dough stability and mixing tolerance index MTI were determined by using a farinograph (Brabender OHG, Duisburg, Germany) according to AACC method, constant flour weight procedure [7]. Dough extensibility and maximum resistance to an extension were determined using an extensograph (Brabender OHG, Duisburg, Germany) according to AACC method [7]. Dough development and gaseous release characteristics The rheofermentometer (CHOPIN, Tripette & Renaud, France) was used to study the dough development and gas release of dough prepared from from irradiated grains and from irradiated, according to CHOPIN protocol as follows: test temperature: 28.5ºC; dough contents: 250g flour, 3g instant dry yeast, 5g salt, hydratation according to farinographic results; test duration: 180 min. Measurements of rheofermentometer parameters included: H m = height (mm) of the dough at maximum gas formation time; T 1 = time in h or min of H m ; h = height at end of test; T x = time of gas release; V T = area below the higher curve, total gas production; V R = area below the lower curve, total gas retention; V L = area between the two curves, as shown in Figure 1. Figure 1: Parameters obtained from development and gas release curves. From rheofermentometer parameters it is possible to calculate two others ones, as follows: Weakening coefficient of the dough can be calculated from parameters obtained from dough development curve as in equation 1: H m h WC = 100 (1) Hm Retention coefficient of the dough can be calculated from parameters obtained from gas release curve as in equation 2: V R RC = 100 (2) VT Statistical analysis ANOVA was performed in all results using the statistical program Statgraphics for Windows v4.0 (Manugistics), at a confidence interval of 95%. RESULTS AND DISCUSSION Physicochemical analyses Color, crude protein and water contents, and Falling Number results of from irradiated grains and from irradiated are summarized in Table 1. Water content (%) was 15.6 ± 0.6 % and 15.5 ± 0.5 % for wheat grains and flour, respectively. These results are similar to those obtained by Silva (2003) [8], which showed that the water content did not change significantly with any of the irradiation doses applied on (3.0, 4.5 and 6.0 kgy). ANOVA indicated that different doses of irradiation did not influence the protein content of the flours produced with Brabender Quadrumat Mill, which were ± 0.41 % and ± 0.40 %, for flour produced from irradiated grains and from irradiated flour, respectively. So, results show that the irradiation did not alter the milling efficiency, giving similar rate of extraction. Falling Number is an indication of α-amylase activity in flour. In grains, irradiation caused a decrease of Falling Number, whereas a slight increase was observed in flour when submitted to irradiation up to 1.0 kgy (not statistically significant), followed by a decrease for 2 kgy irradiation dose (Figure 2). Probably, irradiation dose higher than 1.0 kgy changed the enzyme structure, which caused a decrease in its activity. Silva et al. (2002) [6] also observed a decrease on Falling Number with the increase of irradiation dose. For doses up to 4.5 kgy the Falling Number values where still within the range considered ideal for bread making. ANOVA indicated that different doses of irradiation slightly influenced the L color dimension, however no tendency was found. According to Marathe et al. (2002) [4], all color parameters of irradiated with doses between 0.25 and 1.0 kgy did not show statistically significant differences. However, Silva (2003) [8] noticed slight changes in color: irradiated flour became darker with
3 the increase of irradiation dose, there was an increase on the L parameter values. FN (s) Figure 2: Falling number variation with irradiation dose. Rheological analyses "Falling Number" 250 Results of rheological measurements obtained from farinograph and extensograph are summarized in Table 2. Water absorption is the amount of water that flour can absorb until the dough consistency reaches 500 BU (Brabender Units). Water absorption was increased by the irradiation, whereas this effect did not influence this property of the irradiated. Dough stability is the time needed before dough consistency starts to decline from 500 BU line. The stability values suggest weaker doughs from flour produced from irradiated grains. However, this property was not influenced by irradiation in flour. This observation can be confirmed in the low MTI values. Köksel et al. (1998) [1] showed that gamma-irradiation of wheat results in a weakening effect on dough mixing properties, which tends to be more pronounced at the 10 kgy level or higher. According to this study, it is highly likely that the direct effect of irradiation is on glutenin, which results in a deterioration of rheological properties and functional quality. Extensograph gives information about the viscoelasticity of dough. A combination of good resistance and good extensibility results in desirable dough properties. Extensibility of the dough is a measure of its elasticity and the maximum force reached, as the dough is known as the dough resistance. Irradiation applied on increased ratio number indicating stronger doughs. Dough development and gaseous release characteristics Rheofermentometer parameters of from irradiated grains and from irradiated are summarized in Table 3. The height of maximum dough development under constraint, H m, is related to the bread volume. This parameter decreased with irradiation dose on and on, although the time of maximum dough development, T 1 was not significantly influenced. This result suggests that bread made from irradiated or irradiated flour have smaller volume. However, Urbain (1986) [9] reported that bread made from flour irradiated on moderate doses (up to 2.0 kgy) might show an increase in volume, although higher doses cause a volume decrease. The height of the dough at the end of the test, h, decreased with irradiation dose higher than 0.5 kgy, in both and. However, the calculated values for weakening coefficient, WC, did not show significant statistical differences, which means that bread made from irradiated and non-irradiated wheat had proportionally the same amount of volume loss during fermentation (Figure 3). All the parameters obtained from the gas release curve were influenced by irradiation in both and flour. The apparent time of dough s porosity, T X, was increased by irradiation dose. The same occurred to the total volume of gas production, V T, and gas volume retained by dough at the end of the test, V R. In consequence of this, the volume of CO 2 released by dough during its fermentation, V L, decreased with irradiation dose. Thus, irradiation in and flour caused an increase in the retention coefficient, RC, which represents the amount of gas retained by dough at the end of fermentation (Figure 4). This parameter is strongly related to the quality of dough. These results suggest that irradiation improves the resistance of the gluten network. Table 1: Physicochemical results of from irradiated grains and from irradiated. Color L 91.5 a 91.7 b 91.7 b 91.5 a 91.5 a,b 91.6 a,b 91.6 b 91.4 a a 0.4 a 0.4 a 0.4 a 0.4 a 0.4 a 0.4 a 0.4 a 0.5 a b 10.4 a 10.5 a 10.7 b 10.9 c 10.4 a 10.4 a 10.2 a 10.4 a Protein content (%) 10.3 a 10.7 a 10.3 a 10.2 a 10.3 a 10.9 a 10.6 a 10.4 a Water content (%) 16.2 a 16.0 a 15.2 a 15.0 a 16.2 a 15.2 a 15.6 a 15.1 a FN (s) b b b a a,b a,b b a FN: Falling Number
4 Table 2: Results of from irradiated grains and from irradiated obtained from farinograph and extensograph Water abs. (%) 54.8 a 55.2 a 57.3 b 57.5 b 54.8 a 55.5 a 55.8 a 55.7 a DDT (min) 11.8 b 10.8 a,b 11.0 b 9.0 a 11.8 a 11.9 a 12.0 a 11.8 a Stability (min) 17.6 a 17.2 a 16.3 a 14.0 a 17.6 a 17.7 a 17.7 a 17.8 a MTI (BU) 10 a 15 a 23 a 28 a 10 a 10 a 15 b 10 a Extensibility (mm) 150 a 152 a 154 a 155 a 150 b 151 b 135 a 129 a Max. resistance (BU) 668 a,b 710 a 600 a 600 a 668 a 705 a 709 a 849 a Ratio number 2.9 a 2.9 a 2.5 a 2.4 a 2.9 a 3.0 a 3.6 a,b 4.5 b Water abs. : Water absorption (%) DDT: Time required for the dough development or time necessary to reach 500 BU of dough consistency Stability: time during dough consistency at 500 BU MTI: Mixing tolerance index (consistency difference between height at peak and to that 5 min later) Table 3: Results of from irradiated grains and from irradiated obtained from rheofermentometer curves. Dough development curve H m (mm) 19.1 c 19.3 c 10.0 a 14.2 b 19.1 c 15.1 bc 8.1 a 9.7 ab T 1 (min) a a a a a a a a h (mm) 12.4 bc 14.0 c 7.5 a 9.9 ab 11.9 b 11.4 b 3.9 a 6.6 a Gas release curve T X (min) 79.5 a a,b b a,b 79.5 a b b b V T (ml) 1304 a 1363 a,b 1471 b 1481 b 1304 a 1405 b 1408 b 1385 a,b V R (ml) 1190 a 1280 a,b 1427 b 1423 b 1190 a 1362 b 1357 b 1332 b V L (ml) 113 b 83 ab 44 a 58 a 113 b 43 a 51 a 54 a Calculated parameters WC (%) 35.2 a 27.5 a 25.2 a 30.1 a 37.4 a 24.5 a 51.9 a 32.3 a RC (%) 91.3 a 94.0 a,b 97.0 b 96.2 b 91.3 a 96.9 b 96.4 b 96.1 b H m : maximum height (mm) T 1 : time (min) at Hm. h: height at end of test (mm) T X : time (min) of gas release V T : total volume of CO 2 (ml) V R : retention volume of CO 2 (ml) V L : lost volume of CO 2 (ml) WC: weakening coefficient of dough (%) RC: retention coefficient of dough (%)
5 weakwning coefficient (%) Weakening Coefficient 0 Figure 3: Weakening coefficient variation with irradiation dose on flour from irradiated and irradiated retention coefficient (%) Retention Coefficient 89 Figure 4: Retention coefficient variation with irradiation dose on flour from irradiated and irradiated CONCLUSION The present study shows that gamma-irradiation has more influence on physicochemical and rheological properties of flour made by irradiated than by irradiated, same can be observed on the development of dough made from this flour. Resistance of dough made with irradiated seems to be increased with irradiation dose. There were some parameters that did not show significant differences, such as protein and water content, stability and weakening coefficient. For rheological properties, the influence of irradiation on and on were cleared observed and in general showed same tendencies, but for some properties (as weakening coefficients) it has showed different results. ACKNOWLEDGEMENT To CNPQ (National Council for Scientific and Technological Development) and CAPES (National Agency for Graduate Human Resources) for research grants. To Moinho Pacífico and Cereal Laboratory of State University of Campinas for technical support. REFERENCES [1] H. Köksel, H.D. Sapirstein, S. Celik and W. Bushuk, Effects of Gamma-Irradiation of Wheat on Gluten Proteins, Journal of Cereal Science, vol. 28, pp , [2] P.G. Fields and N.D.G. White, Alternatives to methyl bromide treatments for stored-product and quarantine insects. Annual Review of Entomology, vol. 47, pp , [3] ICGFI - International Consultative Group on Food Irradiation. Training Manual on Operation of Food Irradiation Facilities. Viena, (ICGFI document nº 14). [4] S.A. Marathe, J.P. Machaiah, B.Y.K. Rao, M.D. Pednekar and V. Sudha Rao, Extension of shelf-life of whole- by gamma radiation. International Journal of Food Science and Technology, vol. 37, pp , [5] S.R. Rao, R.C. Hoseney, K.F. Finney and M.D. Shogren, Effect of gamma irradiation of wheat on bread making properties. Cereal Chemistry, vol. 52, pp , [6] R.C. Silva, M.A.B. Regitano-D Arce and M.F. Spoto, Avaliação dos parâmetros tecnológicos e sensoriais da farinha de trigo irradiada com diferentes doses. In: XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Porto Alegre, CBCTA Proceedings, pp , 2002 [7] AACC Approved Methods of the American Association of Cereal Chemists. Methods 44-15A,46-11A, 54-10, 54-21, 56-81B, 9 th ed. Minnesota, USA, [8] R.C. Silva, Qualidade Tecnológica e Estabilidade Oxidativa de Farinha de Trigo e Fubá Irradiados. M.Sc. thesis, University of São Paulo, Piracicaba, SP, [9] W.M. Urbain, Food Irradiation, Academic Press Inc., Orlando, 1986
The Brabender GlutoPeak Introduction and first results from the practice
25 nd IAOM Mideast & Africa Conference & Expo 3-6 December 2014 Cape Town, South Africa The Brabender GlutoPeak Introduction and first results from the practice Dipl.- Ing.(FH) Markus Löns Brabender GmbH
More informationDevelopment and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia
Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional
More informationThe C.W. Brabender 3-Phase-System Tools for Quality Control, Research and Development
The C.W. Brabender 3-Phase-System Tools for Quality Control, Research and Development Dr. Jens Dreisoerner, Head of Food Laboratory Brabender GmbH & Co.KG Duisburg - Germany Content Content 1. History
More informationThe Brabender GlutoPeak A new type of dough rheology
23 nd Annual IAOM Mideast & Africa District Conference & Expo 5-8 December 2012 Abu Dhabi, United Arab Emirates The Brabender GlutoPeak A new type of dough rheology Dipl.- Ing.(FH) Markus Löns Brabender
More informationTHE EFFECT OF IMPROVER ON DOUGH RHEOLOGY AND BREAD PROPERTIES
THE EFFECT OF IMPROVER ON DOUGH RHEOLOGY AND BREAD PROPERTIES UDC 664.661 : 664.746 D. Horvat 1, D. Magdić 2, G. Drezner 1, G. Šimić 1, K. Dvojković 1, M. Brođanac 3, J. Lukinac 2 1 Agricultural Institute
More informationRecent Developments in Rheological Instruments
22 nd Annual IAOM Mideast & Africa District Conference & Expo 2-5 October 2011 Dead Sea, Jordan Recent Developments in Rheological Instruments Dipl.- Ing.(FH) Markus Löns, Brabender GmbH & Co.KG Duisburg
More informationPélcr Sipos. Zollin Györi: EVALUATION OF FOOD ADDITIVES ON THE RHEOLOGIC PROPERTIES OF WINTER WHEAT FLOURS
EVALUATION OF FOOD ADDITIVES ON THE RHEOLOGIC PROPERTIES OF WINTER WHEAT FLOURS Peter Sipos, Zoltán Györi University of Debrecen Centre for Agricultural and Applied Economic Sciences Faculty of Agricultural
More informationRHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES
The Annals of the University Dunarea de Jos of Galati Fascicle VI Food Technology 35(1) 54-62 ORIGINAL RESEARCH PAPER RHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES GEORGETA
More informationCereal Chemistry. The potential utilization of Mixolab for the quality evaluation of bread wheat genotypes
The potential utilization of Mixolab for the quality evaluation of bread wheat genotypes Journal: Cereal Chemistry Manuscript ID: draft Manuscript Type: Research Date Submitted by the Author: Complete
More informationdepend,: upon the temperature, the strain of
QUANTITATIVE ADSORPTION OF METHYLENE BLUE BY DEAD YEAST CELLS' WALTER BORZANI AND MARINA L. R. VAIRO Department of Chemistry, Escola Politecnica, University of Sao Paulo, Sao Paulo, Brail Received for
More informationANALYSIS OF THE EVOLUTION AND DISTRIBUTION OF MAIZE CULTIVATED AREA AND PRODUCTION IN ROMANIA
ANALYSIS OF THE EVOLUTION AND DISTRIBUTION OF MAIZE CULTIVATED AREA AND PRODUCTION IN ROMANIA Agatha POPESCU University of Agricultural Sciences and Veterinary Medicine, Bucharest, 59 Marasti, District
More informationApplication & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI
T he New Standard Application & Method Torque Time 10 min Flour Dough Bread Pasta & Noodles Dough Rheometer with Variable Temperature & Mixing Energy Standard Method: AACCI 54-70.01 (dl) The is a flexible
More informationRheological properties of papaya enriched wheat flour for baked products
ABSTRACT Rheological properties of papaya enriched wheat flour for baked products Anam Ansari*, Ali Asghar, Aamir Shehzad and Saira Tanweer National Institute of Food Science and Technology, University
More informationRheological properties of wheat flour with different extraction rate
International Food Research Journal 23(3): 1056-1061 (2016) Journal homepage: http://www.ifrj.upm.edu.my Rheological properties of wheat flour with different extraction rate 1 Moradi, V., 1* Mousavi Khaneghah,
More informationThe Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel
The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies Joclyn Wallace FN 453 Dr. Daniel 11-22-06 The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies
More informationPotential of breadfruit from a food security perspective in Mauritius
Potential of breadfruit from a food security perspective in Mauritius (Study of composite wheat-breadfruit flour) D. Goburdhun, A. Ruggoo and N. Boodia Faculty of Agriculture, University of Mauritius QualiREG
More informationGENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA
GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA Mihaela Tianu, Nicolae N. Sãulescu and Gheorghe Ittu ABSTRACT Bread-making quality was analysed in two sets of wheat
More informationTHE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE
Annals of West University of Timişoara, ser. Biology, 2014, vol XVII (2), pp.123-128 THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE Ioan DAVID*, Corina MISCĂ, Alexandru
More informationEvaluation of Soxtec System Operating Conditions for Surface Lipid Extraction from Rice
RICE QUALITY AND PROCESSING Evaluation of Soxtec System Operating Conditions for Surface Lipid Extraction from Rice A.L. Matsler and T.J. Siebenmorgen ABSTRACT The degree of milling (DOM) of rice is a
More informationCHOPIN Technologies' solutions for measuring dough tenacity, extensibility, elasticity and baking strength
CHOPIN Technologies' solutions for measuring dough tenacity, extensibility, elasticity and baking strength The Alveograph test measures the visco-elastic properties of a bubble of dough as it is inflated.
More informationVibration Damage to Kiwifruits during Road Transportation
International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 467-474 Research India Publications http://www.ripublication.com/ ijafst.htm Vibration Damage
More informationCHAPTER 1 INTRODUCTION
CHAPTER 1 INTRODUCTION 1.1. Background Bread is one of the most widely-consumed food products in the world and breadmaking technology is probably one of the oldest technologies known. This technology has
More informationGluten Replacement Save cost & maintain quality by using more soft wheat & improvers in baking and pasta applications
Gluten Replacement Save cost & maintain quality by using more soft wheat & improvers in baking and pasta applications Dr. Lutz Popper Mühlenchemie GmbH & Co KG, Germany Contents Gluten Enhancer Water Absorption
More informationRye Flour and Resting Effects on Gingerbread Dough Rheology
Bulletin UASVM Animal Science and Biotechnologies 70(2)/2013, 369-374 Print ISSN 1843-5262; Electronic ISSN 1843-536X Rye Flour and Resting Effects on Gingerbread Dough Rheology Anca TULBURE 1), Mihai
More informationBrabender GmbH & Co. KG The leading supplier for food quality testing instruments
Brabender GmbH & Co. KG The leading supplier for food quality testing instruments precise flexible easy time-saving space-saving Brabender Farinograph -TS with Aqua-Inject Our new, small Farino Brabender
More informationMeasurement of Water Absorption in Wheat Flour by Mixograph Test
Food Science and Technology Research, 22 (6), 841 _ 846, 2016 Copyright 2016, Japanese Society for Food Science and Technology doi: 10.3136/fstr.22.841 http://www.jsfst.or.jp Note Measurement of Water
More informationNew challenges of flour quality fluctuations and enzymatic flour standardization.
New challenges of flour quality fluctuations and enzymatic flour standardization. IAOM 2017 Ho Chi Minh Norizad - Application Technologist Baking Enzymes HISTORY 1907 Röhm and Haas founded. Invention of
More informationThe Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, Vol. 6, No. 2, 41-46, 2016 The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological
More informationF&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by
F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole
More informationInfluence of flour quality of different extraction ratio on the rheological properties of biaxial extesnion induced by the alveograph
Available online at www.tpa-timisoara.ro Journal of Agroalimentary Processes and Technologies 14 (8) 114-118 Journal of Agroalimentary Processes and Technologies Influence of flour quality of different
More informationProcessing Conditions on Performance of Manually Operated Tomato Slicer
Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation
More informationEffect on Quality of Cucumber (Pant Shankar Khira-1) Hybrid Seed Production under Protected Conditions
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 01 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.701.004
More informationQUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA
QUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA 21 September 2015 Dr Johnny van der Merwe Lecturer / Agricultural economics (Prof HD van Schalkwyk and Dr PC Cloete) So what motivated
More informationUse of Maturograph and Spring Oven for the Determination of Wheat Flour Baking Characteristics
Use of Maturograph and Spring Oven for the Determination of Wheat Flour Baking Characteristics M HRUŠKOVÁ and J SKVRNOVÁ Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology,
More informationDevelopment of Value Added Products From Home-Grown Lychee
Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology
More informationWheat Quality Attributes and their Implications. Ashok Sarkar Senior Advisor, Technology Canadian International Grains Institute
Wheat Quality Attributes and their Implications Ashok Sarkar Senior Advisor, Technology Canadian International Grains Institute Wheat Quality Attributes Wheat quality is a function of: Genetics (variety)
More informationThe aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A.
The aim of the thesis is to determine the economic efficiency of production factors utilization in S.C. AGROINDUSTRIALA BUCIUM S.A. The research objectives are: to study the history and importance of grape
More information21 st Annual IAOM Mideast & Africa District Conference November 2010
21 st Annual IAOM Mideast & Africa District Conference 22-25 November 2010 The Brabender Farinograph -AT More Automatization and Application in the Laboratory Dipl.- Ing.(FH) Markus Löns Brabender GmbH
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationForestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. *
Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage Haihong Wang 1 *, Jimmy Yao 1 Mindy Gerlat
More informationJ. M. C. Dang 1 and M. L. Bason 1,2
AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Mixing Properties of Dough Using High-Energy Mixing J. M. C. Dang 1 and M. L. Bason 1,2 ABSTRACT Traditional
More informationEvaluating a New Rapid Technique to Assess Spring Wheat Flour Performance
2014 RESEARCH REPORT Evaluating a New Rapid Technique to Assess Spring Wheat Flour Performance Franciso Diez-Gonzalez, Dept. of Food and Nutrition, U of M, St. Paul Research Questions Variability in flour
More informationRecent Developments in Coffee Roasting Technology
Index Table of contents Recent Developments in Coffee Roasting Technology R. PERREN 2, R. GEIGER 3, S. SCHENKER 4, F. ESCHER 1 1 Institute of Food Science, Swiss Federal Institute of Technology (ETH),
More informationThe Neapolitan Pizza
The Neapolitan Pizza... a scientific guide about the artisanal process Paolo Masi and Annalisa Romano Enzo Coccia INDEX: Foreword Chapter 1: Introduction 1.1 Traditional character of the agricultural
More informationChinese Hard-Bite Noodles (1)
Hard White Wheat Quality Targets Dual Purpose -- Chinese Noodles and Western Pan Bread Updated on March 2, 2001 at Hard White Wheat Quality Targets Workshop Wheat Marketing Center, Portland, Oregon Chinese
More informationPointers, Indicators, and Measures of Tortilla Quality
Pointers, Indicators, and Measures of Tortilla Quality Tom Jondiko, Ph.D. 5690 Lindbergh Lane Bell, CA 90201 Phone: 562-806-7560 www.solvaira.com Tortilla Quality Consumers perspective: The definition
More informationInternational Journal of Scientific and Research Publications, Volume 5, Issue 8, August ISSN
International Journal of Scientific and Research Publications, Volume 5, Issue 8, August 2015 1 Relationship of Sodium Carbonate SRC with Some Physicochemical, Rheological and Gelatinization Properties
More informationGrain Craft. Thresher Seed Days Fort Hall, ID
Grain Craft Thresher Seed Days Fort Hall, ID Portland, OR Pendleton, OR Blackfoot, ID Ogden, UT Salt Lake City, UT Great Falls, MT Billings, MT Rosedale, KS McPherson, KS Wichita, KS Chattanooga, TN Cleveland,
More informationCanadian Wheat Quality Crop CWRS and CWAD
Wheat from Western Canada QUALITY PLUS Canadian Wheat Quality - 2014 Crop CWRS and CWAD Grain Research Laboratory Canadian New Crop Missions Wheat from Western Canada QUALITY PLUS CWRS Protein Content:
More informationEffect of Differently Treated Soyabean Flour on Quality of Biscuits
Effect of Differently Treated Soyabean Flour on Quality of Biscuits E Hasker. 1, K Leelavathi 2, Radhai Sri 3, Sangamithra 4 and R&D Centre 5 1. M.E.S Mampad College, Kerala India, 2. C.F.T.R.I Mysore,
More informationTECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT
TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride
More informationEVALUATION OF BIOCHEMICAL AND CHEMICO-TECHNOLOGICAL INDICATORS OF MAIN GRAINS CULTIVARS PRODUCED DURING IN ALBANIA
EVALUATION OF BIOCHEMICAL AND CHEMICO-TECHNOLOGICAL INDICATORS OF MAIN GRAINS CULTIVARS PRODUCED DURING 2012-2014 IN ALBANIA M.Sana 1, A.Sinani 2, E.Seferi 2 1 Aleksandër Moisiu University, Durres, Albania
More information2015 Hard Red Wheat / Hard White Wheat. Crop Quality Report
2015 Hard Red Wheat / Hard White Wheat Crop Quality Report California Wheat California's wheat growing regions are defined by climate, value of alternative crops, and distinct differences in variety selection.
More informationEnzymes in Wheat FlourTortilla
Enzymes in Wheat FlourTortilla TIA Technical Conference Barcelona Dr. Cristina Primo Martín 13-09-2017 All about Tortillas All over the world, consumers are enjoying tortillas! As staple bakery product
More informationUpdate on Wheat vs. Gluten-Free Bread Properties
Update on Wheat vs. Gluten-Free Bread Properties This is the second in a series of articles on gluten-free products. Most authorities agree that the gluten-free market is one of the fastest growing food
More informationQuality of Canadian non-food grade soybeans 2014
ISSN 1705-9453 Quality of Canadian non-food grade soybeans 2014 Ann S. Puvirajah Chemist, Oilseed Services Contact: Ann S. Puvirajah Chemist, Oilseeds Services Tel: 204-983-3354 Email: ann.puvirajah@grainscanada.gc.ca
More informationIrradiation of strawberries
IAEA-TECDOC-779 Irradiation of strawberries A compilation of technical data for its authorization and control International Consultative Group The IAEA does not normally maintain stocks of reports in this
More informationQuality of western Canadian wheat 2006
ISSN 498-9670 Quality of western Canadian wheat 2006 N.M. Edwards Program Manager, Bread Wheat Studies and Baking Research D.W. Hatcher Program Manager, Asian Products and Wheat Enzymes B.A. Marchylo Program
More informationOzone experimentation one the shelf life of various fruits
Ozone experimentation one the shelf life of various fruits Abstract Earth Safe Ozone will investigate the effects of ozone on fruit storage at room temperature. Ozone has been shown to reduce mold and
More informationGlutomatic System. Measure Gluten Quantity and Quality. Gluten Index: AACC/No ICC/No. 155&158 Wet Gluten Content: ICC/No.
Glutomatic System 2200 Wheat Flour Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content: ICC/No. 137/1 ISO
More informationEFFECT OF GLIADINS ON QUALITY OF WHITE SALTED NOODLES
CHAPTER 11 EFFECT OF GLIADINS ON QUALITY OF WHITE SALTED NOODLES 11.1 Abstract: The gliadin content of the wheat flours showed significant relationship with hardness, cohesiveness, springiness, adhesiveness,
More informationWhat s New? AlveoLab, SRC-CHOPIN, Mixolab 2. CHOPIN Technologies Geoffroy d Humières
What s New? AlveoLab, SRC-CHOPIN, Mixolab 2 CHOPIN Technologies Geoffroy d Humières Alveolab Very easy set-up! Installation requirements: a computer (USB) bench space 220V No water cooling Automated water
More informationAn Overview of New Crop Quality Of CWRS, CPSR & CWRW
Wheat from Western Canada QUALITY PLUS An Overview of New Crop Quality Of CWRS, CPSR & CWRW Ashok Sarkar Head, Milling Technology Canadian International Grains Institute asarkar@cigi.ca Cigi s Harvest
More informationDEVELOPMENT AND STANDARDISATION OF FORMULATED BAKED PRODUCTS USING MILLETS
IMPACT: International Journal of Research in Applied, Natural and Social Sciences (IMPACT: IJRANSS) ISSN(E): 2321-8851; ISSN(P): 2347-4580 Vol. 2, Issue 9, Sep 2014, 75-78 Impact Journals DEVELOPMENT AND
More informationINCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS.
: 43-50 INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS. J. Dixon, T.A. Elmlsy, D.B. Smith and H.A. Pak Avocado Industry Council Ltd, P.O. Box 13267, Tauranga 3110 Corresponding author:
More informationDescription of CDC Tatra and CDC Yon spring emmer wheat cultivars.
Description of CDC Tatra and CDC Yon spring emmer wheat cultivars. Background: Currently, most of the emmer product sold in Canada is imported from either Italy or the USA. Emmer produced in Italy has
More informationInvestigation of colour agent content of paprika powders with added oleoresin
Acta Univ. Sapientiae, Alimentaria, 8 (2015) 78 85 Investigation of colour agent content of paprika powders with added oleoresin L. Szabó e-mail: morzsi8321@gmail.com Zs. H. Horváth e-mail: horvatzs@mk.u-szeged.hu
More informationINVESTIGATION OF COMPONENTS OF BAKING QUALITY OF WHEAT IN ESTONIA Anne Ingver Reine Koppel. Jõgeva Plant Breeding Institute
INVESTIGATION OF COMPONENTS OF BAKING QUALITY OF WHEAT IN ESTONIA Anne Ingver Reine Koppel Jõgeva Plant Breeding Institute INTRODUCTION Estonia is situated at 57 59 degrees north under long days and relatively
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationQuality of western Canadian peas 2009
ISSN 1920-9053 Quality of western Canadian peas 2009 Ning Wang Program Manager, Pulse Research Contact: Ning Wang Program Manager, Pulse Research Tel : 204-983-2154 Email: ning.wang@grainscanada.gc.ca
More informationThe Potential of Enzymes to Improve the Price/ Performance Ratio of Flour
The Potential of Enzymes to Improve the Price/ Performance Ratio of Flour Lutz Popper, Ph.D., Head R & D Mühlenchemie GmbH & Co. KG Ahrensburg, Germany LP04012001 LP27112014 2 Properties of High Quality
More informationMATERIALS AND METHODS
to yields of various sieved fractions and mean particle sizes (MPSs) from a micro hammer-cutter mill equipped with 2-mm and 6-mm screens (grinding time of this mill reported by other investigators was
More informationDEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS
International Journal of Science, Environment and Technology, Vol. 3, No 5, 2014, 1797 1802 ISSN 2278-3687 (O) DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS Thejaswini, M. L and H.G. Ramachandra
More informationAWRI Refrigeration Demand Calculator
AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery
More informationBEEF Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1
BEEF 2015-05 Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1 A. Sackey 2, E. E. Grings 2, D. W. Brake 2 and K. Muthukumarappan
More informationINFLUENCE OF THE ADDITION OF XYLANASE ON THE QUALITY OF WHEAT PREBAKED
INFLUENCE OF THE ADDITION OF XYLANASE ON THE QUALITY OF WHEAT PREBAKED Diana - Delia Ciocan Andronic 1, Gabriela Constantinescu 2* 1 S.C.PAMBAC S.A. Bacau, Romania 2 Stefan cel Mare University of Suceava,
More informationQuality of western Canadian flaxseed 2013
ISSN 1700-2087 Quality of western Canadian flaxseed 2013 Ann S. Puvirajah Oilseeds Contact: Ann S. Puvirajah Oilseeds Tel : 204 983-3354 Email: mailto:ann.puvirajah@grainscanada.gc.ca Fax : 204-983-0724
More informationAexperiencing rapid changes. Due to globalization and
Asian J. of Bio Sci. (April, 2008) Vol. 3 No. 1 : (163-167) Value addition of candytuft (Iberis umbellata L.) cut flowers coloured with edible dyes SUDHA D. PATIL* AND HARSHAL E. PATIL ASPEE College of
More informationStudy on grinding of black pepper and effect of low feed temperature on product quality
82 Journal of Spices and Aromatic Crops Vol. 16 (2) : 82 87 (2007) Indian Society for Spices Study on grinding of black pepper and effect of low feed temperature on product quality Santhi Mary Mathew 1
More informationBuying Filberts On a Sample Basis
E 55 m ^7q Buying Filberts On a Sample Basis Special Report 279 September 1969 Cooperative Extension Service c, 789/0 ite IP") 0, i mi 1910 S R e, `g,,ttsoliktill:torvti EARs srin ITQ, E,6
More informationAMINOFIT.Xtra, SOME TEST RESULTS
FRUITS WALNUT CHERRY PLUM PEAR APPLE STRAWBERRY VEGETABLES ORNAMENTALS, SOME TEST RESULTS POTATO ONION TOMATO MELON LETTUCE BERMUDA GRASS ORCHID PELARGONIUM CHRYSANTHEMUM on WALNUT (Australia 23) DO YOU
More informationAlcoholic Fermentation in Yeast A Bioengineering Design Challenge 1
Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 I. Introduction Yeasts are single cell fungi. People use yeast to make bread, wine and beer. For your experiment, you will use the little
More informationPHYSICAL AND CHEMICAL QUALITY APPRAISAL OF COMMERCIAL YOGHURT BRANDS SOLD AT LAHORE
PHYSICAL AND CHEMICAL QUALITY APPRAISAL OF COMMERCIAL YOGHURT BRANDS SOLD AT LAHORE Khalid Khan 1, Shabir Ur Rehman 2, Muhammad Athar Khan 3, Farhan Anwar 1, and Sher Bhadar 1 1 Directorate of Veterinary
More informationMEASUREMENTS IN AND NEAR CONTAINERS DURING FUMIGATION
LETTER REPORT MEASUREMENTS IN AND NEAR CONTAINERS DURING FUMIGATION WITH METHYL BROMIDE AND DE-GASSING On behalf of Mr W. Veldman, VROM Inspectorate regio Zuid-West CC Author(s) Ms T. Knol Status of report
More informationRIDASCREEN Gliadin. Validation Report. R-Biopharm AG. Art.No. R7001
RIDASCREEN Gliadin Art.No. R7001 AOAC-Official Method New of Analysis (2012.01) AOAC-RI certified (120601) Codex Alimentarius Method (Type I) Validation Report Test validation RIDASCREEN Gliadin is a sandwich
More informationWheat Quality Evaluation Methods
Wheat Quality Evaluation Methods All results are corrected to a 13.5% moisture basis (mb) for wheat and a 14.0% mb for flour or semolina unless otherwise specified. AACCI Methods are from the American
More information2018 Hard Red Wheat / Hard White Wheat. Crop Quality Report
2018 Hard Red Wheat / Hard White Wheat Crop Quality Report 2018 HR / HW Crop Quality Report 2 California Wheat California's wheat growing regions are defined by climate, value of alternative crops, and
More informationMaterials and Methods
Objective OREGON STATE UNIVERSITY SEED LABORATORY SUMMIT SEED COATINGS- Caldwell ID Final Report April 2010 Effect of various seed coating treatments on viability and vigor of two blends of Kentucky bluegrass
More informationIdentifying Soft White Wheat Functional Characteristics for Saltine Crackers
The education and research bridge connecting growers and customers Identifying Soft White Wheat Functional Characteristics for Saltine Crackers Research Report for Idaho Wheat Commission, Oregon Wheat
More informationGluten Index. Application & Method. Measure Gluten Quantity and Quality
Gluten Index Application & Method Wheat & Flour Dough Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content:
More informationCOMPARATIVE ANALYZE BETWEEN CHEESES OBTAINED FROM UNPASTEURIZED AND PASTEURIZED MILK. Abstract. Introduction
C. Roibu, et all. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.1 (2007), 35-40 Full Paper Food Technology and Processing COMPARATIVE ANALYZE BETWEEN CHEESES OBTAINED FROM UNPASTEURIZED
More informationEFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCHEN ON THE RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR
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, 712100,
More informationbag handling Poor technology High Technology Bulk handling mechanized
Quality of Carioca bean seeds under different storage conditions V. Schoeninger 1, N. V. Prado 1, P. V. Pramiu 2, Silvia Renata Machado Coelho (presenting author) Students, Graduate Program in Agricultural
More informationFinal Report. Prepared by the Peter Frohlich, Canadian international Grains Institute for the Manitoba Pulse and Soybean Growers.
Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Edible Beans and Faba Beans on the Flavour and End Product Quality of Baked Products Final Report Prepared by the Peter Frohlich, Canadian
More informationWINE GRAPE TRIAL REPORT
WINE GRAPE TRIAL REPORT Stellenbosch, Western Cape Louisvale 2008/09 season Introduction A trial was conducted in the Stellenbosch area on an older wine grape vineyard to determine whether AnnGro alone,
More informationFACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE
12 November 1953 FACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE The present paper is the first in a series which will offer analyses of the factors that account for the imports into the United States
More informationBread Features Evaluation by NIR Analysis
Czech J. Food Sci. Vol. 25, No. 5: 243 248 Bread Features Evaluation by NIR Analysis Ondřej Jirsa, Marie Hrušková and Ivan Švec Department of Carbohydrate Chemistry and Technology, Faculty of Food and
More informationQuantifying Agricultural Drought: An Assessment Using Western Canadian Spring Wheat
Quantifying Agricultural Drought: An Assessment Using Western Canadian Spring Wheat P.R. Bullock 1, G.J. Finlay 1, C.K. Jarvis 1, H.D. Sapirstein 2, H. Naeem 2, I. Saiyed 1 1 Department of Soil Science
More informationStudies in the Postharvest Handling of California Avocados
California Avocado Society 1993 Yearbook 77: 79-88 Studies in the Postharvest Handling of California Avocados Mary Lu Arpaia Department of Botany and Plant Sciences, University of California, Riverside
More informationRISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL
Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural
More information