Journal of the Science of Food and Agriculture · 2004 · 38 citations · 8 references
EngineeringMechanical EngineeringFood BiophysicsGrain QualityAbstract DoughsFood ChemistryRheological MeasurementMechanicsGrain ScienceRheologyWheat FloursFood TechnologyHealth SciencesIn Vitro FermentationViscoelastic PropertiesFood StructureProtein ContentRheological Constitutive EquationRheological PropertySeed ProcessingFarinograph StudyMechanics Of Materials
Abstract Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW) flour. The viscoelasticity of doughs from control sago and wheat flours and sago/wheat flour mixtures was determined using a Braberder farinograph. It was found that arrival time increased with increasing protein content in the mixture. Peak time for control wheat flours and sago/wheat flour mixtures increased with increasing protein content. Dough stability, 20 min drop and water absorption were found to decrease as the sago proportion in the mixture decreased. The 50% sago/LPW mixture was unable to form a dough. Breakdown times for control HPW flour and HPW flour mixtures were the highest, followed by MPW flour and then LPW flour. However, breakdown time for control MPW flour was higher than that for HPW flour mixtures. The same trend was observed at all ratios of mixture over the whole experiment. Copyright © 2004 Society of Chemical Industry
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