期刊
JOURNAL OF CEREAL SCIENCE
卷 76, 期 -, 页码 99-107出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2017.05.012
关键词
Extensigraph; Dough viscoelasticity; Dough mixing; Wheat quality
The extensigraph is particularly useful in characterizing dough viscoelastic properties; however, testing throughput for standard method is low due to the prerequisite for farinograph water absorption, long dough resting and milling to prepare large amounts of flour. Therefore, a rapid extensigraph method was developed that reduced sample size (165 g wheat) for milling and more than tripled throughput. Wheat is milled in Quadrumat Junior mill with a modified sieving system. The resulting flour (100 g) was mixed with a pin mixer at constant water absorption to allow the evaluation of wheat genotypes at the absorption level they are expected to perform. Dough was subsequently stretched by an extensigraph after 15 min of floor time and 30 min resting. Strong correlations for extensigram R-max (r > 0.93), extensibility (r > 0.64) and area (r > 0.88) were found for the proposed method compared to the standard method. Mixing parameters (time and energy) obtained during dough preparation provided further information about dough strength and mixing requirement. By significantly reducing sample size requirement and increasing testing throughput, this rapid extensigraph method can be widely adopted in milling and baking industry and meets the need for a fast evaluation of dough strength in breeding trials. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据