The role of additives in rheological properties of dough -Farinograph, 978-620-5-50001-9, 6205500019 ,9786205500019 tól Durim Alija, Daniela N. Nedelkovska, Gafur Xhabiri

The role of additives in rheological properties of dough -Farinograph

Durim Alija, Daniela N. Nedelkovska, Gafur Xhabiri

Az egyezség akkor lesz lezárva, ha az egyezségben megjelölt határidő lejár. Addig a rendeléseit nem tudjuk feldolgozni.

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ISBN-13:: 978-620-5-50001-9
ISBN-10:: 6205500019
EAN:: 9786205500019
Könyv nyelve:: angol
Ismertető:: The aim of this paper is to evaluate the physicochemical properties and investigate rheological analyzes with the Farinograph of wheat flours without additives and with several different additives. The rheological aspects of dough samples made from flour of three varieties of wheat and their combination with Fungal α-Amylase and Glycolipase-Xylanase were investigated by rheological methods using the Farinograph and Dynamic Rheology device. The results from the Farinograph showed that the best rheological qualities of the dough produced from different types of flour with additive mixture have the test from the wheat variety Rakon (T 400S), while the test from the wheat variety Novosadska Rana (T 400) and Zvezdana (T500) have lower rheological quality. Comparing the results obtained from physico-chemical analyzes, we notice that the protein and gluten content has the highest values in the Hungarian variety Rakon. It is worth noting that the capacity for water absorption is increased in all types of mixtures, while the stability of the dough, as one of the important indicators of the Farinograph, has different values after mixing different types of flour with additives.
Kiadó:: LAP LAMBERT Academic Publishing
Weboldal:: https://my.lap-publishing.com
Szerezte:: Durim Alija, Daniela N. Nedelkovska, Gafur Xhabiri
Oldalszám:: 52
Kiadja:: 15.09.2022
Raktárkészlet:: Raktáron
Kategória:: Mezőgazdaság, kertépítés, erdészet, halászat, élelmezés
Ár:: 43,90 €
Kulcsszavak:: rheological properties, Fungal α-Amylase, Glycolipase-Xylanase, Physico-chemical Analysis, kneading dough

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