Rheology of the solid and melted cheese depends upon their functional properties. Farinograph is used for quality determination of wheat flour dough. Determination of the rheological properties of dough and dough like food materials from Farinograph is easy while study of cheese characteristics is very difficult and complicated. The present study is therefore designed for the possibility of qua...

Baking quality of 11 winter wheat varieties was studied at the Jõgeva Plant Breeding Institute during 5 years (2005–2009). Protein content, farinograph absorption, dough stability time and loaf volume were examined in this study. The varieties were divided into clusters according to the average value of quality characteristics and coefficient of variation. Ada, Tarso, Portal, Ramiro had high pr...

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, expla...

Wheat is known as a staple crop around the world. Roshan wheat cultivar is an elite variety with high cultivation in Iran, on which radiation has been done in order to access higher qualitative feature. After data collection of the tests Farinograph and Extensograph were implemented using physical and chemical features of wild type wheat and mutant line. The results suggest that line mutant in ...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

The aim of this research was to determine existence the correlation between chemical and certain rheological quality parameters different wheat flour samples bread produced from them. Three type 500, which were as experimental in industrial conditions, analyzed. analysis composition (content water, ash, ash on dry matter, fat, protein, starch) farinograph (farinograph water absorption, dough de...

The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...

The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten ...

Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...

Farinograph is the most frequently used equipment for empirical rheological measurements of dough. It’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. The percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. H...