Memorias de investigación
Research Publications in journals:
Alveoconsistograph evaluation of rheological properties of rye doughs
Year:2009

Research Areas
  • Foodstuffs tecnology

Information
Abstract
The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin Consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.
International
Si
JCR
Si
Title
SPANISH JOURNAL OF AGRICULTURAL RESEARCH
ISBN
1695-971X
Impact factor JCR
0,388
Impact info
Volume
3
Journal number
0
From page
638
To page
644
Month
ENERO
Ranking
Participants

Research Group, Departaments and Institutes related
  • Creador: Departamento: Tecnología de Alimentos
  • Departamento: Estadística y Métodos de Gestión en Agricultura