Naslov
Changes of rheological properties of wheat flours with hidrocolloid addition

Autori
Koceva Komlenić, Daliborka ; Ugarčić Hardi, Žaneta ; Hackenberger, Dubravka ; Turk, Irena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International congress "Flour-bread" / - , 2001, 79-86

Skup
International Congress "Flour-bread" 3rd Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Amylograph maximum; Amylolytic activity; Carboxymethylcellulose; Falling number; Pectin; Wheat flour
(amylograph maximum; amylolytic activity; carboxymethylcellulose; falling number; pectin; wheat flour)

Sažetak
The aim of this work was to closely examine the impact of various concentrations of some hydrocolloids on rheological properties of wheat flour with distinct amylolytic activity. Solutions of two hydrocolloids pectin and carboxymethylcellulose were used. The amylolytic activity of flour as well as well as changes of its rheological properties by adding different concentrations of hydrocolloids were measured with Brabender amylograph and by Hagberg-Pertens Falling Number. The results of rheological examinations showed that ba adding low concentrations of hydrocolloids (0.2-2.0% of pectin and 0.075%-0.75% CMC) the value of significantly changed even with small changes of concentrations. The extent of their effect depended upon the chemical structure of the added hydrocolloids. Comparison between Brabender amylograph and Hagberg-Pertens Falling Number parameters showed high coefficients of linear correlation.

Izvorni jezik
Engleski

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