Naslov
Changes of rheological properties of wheat flours with hydrocolloid 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 '01 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2002, 79-86

Skup
International Congress FLOUR-BREAD '01, 3rh Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
amylograph maximum; amylolytic activity; carboxymethylcellulose; Falling Number; pectin; wheat flour

Sažetak
The research 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, i.e. pectin and carboxymethylcellulose were used. The amylolytic activity of flour, 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 by adding low concentrations of hydrocolloids (0.2 – 2.0 % of pectin and 0.075 % - 0.75 % of CMC) the value of the Falling Number as well as amylographic maximum of wheat flour were 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

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA