Effects of rheological behavior on cereal legumes blended flours

Tanzeel ur Rehman, Mian Kamran Sharif, Majid Majeed, Muhammad Bilal Hussain, Muhammad Usman Khan, Natalya S. Rodionova, Mohammad Ali Shariati, Tatyana V. Shevaldova

Effects of rheological behavior on cereal legumes blended flours

Číslo: 6/2017/2018
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2018.7.6.636-640

Klíčová slova: Rheology, Mixograph, Farinograph, Cereals, Legumes

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Anotace: The farinograph and mixograph are the most commonly used empirical instruments to determine three parameters: 1) characterize dough rheology; 2) evaluate dough performance during processing; 3) and quality control. Maize, chickpea, and soybean flours ranging from 10% to 50% (in 10% increments) were blended with wheat flour to prepare composite flours for rheological studies. Mixographic results indicated that as flour percentages increased among treatments, peak times and mixing tolerance indices increased. Farinographic results indicated that as flour percentages increased, an increase in water absorption with a concurrent decrease in development and dough stability times due to less gluten content occurred.