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December – January 2015/16, vol. 5, no. 3
pages: 277-281
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015/
Abstract: The flourgraphic technique used in the study of flour quality has led to the emergence of new devices. The devices used in the present study were Extensograph Brabender and Flourgraph E7 (new) and Flourgraph E6 (new) and the Farinograph Brabender. Constructive models is differs little and so appeared purpose of the studies, present objective. The objective of our study was to identify relationships between the values of measured variables characterizing such rheometric elements as: properties of dough formation and its viscoelastic properties. The values will be obtained, in parallel, with Extensograph Brabender and Flourgraph E7. Kneading the dough was made with Flourgraph E6 and Farinograph Brabender, respectively. Three types of flour were used in the study: semolina flour from durum wheat (F1), type 650 white wheat flour (F2), and type 000 white wheat flour (F3). Parallel determinations were made using the same method. The parameters obtained were energy [cm2], resistance to extension [BU], [HE], extensibility [mm], maximum resistance [BU], [HE] ratio and maximum ratio. The values obtained were analyzed by applying a statistical algorithm which yielded very good correlation indices, generally ranging between 0.8 and 0.9. The correlations were positive, strong and moderate. According to polynomial regression and strong positive correlations, which means that high x variable (determined from Extensograph Brabender) scores go with highly (determined from Flourgraph E7) variable scores and vice versa. This demonstrates that the two pairs of equipment used to assess the viscoelastic properties of dough are a good choice.
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