Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
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...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/968020 |
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| author | Marie Hrušková Ivan Švec Ivana Jurinová |
| author_facet | Marie Hrušková Ivan Švec Ivana Jurinová |
| author_sort | Marie Hrušková |
| collection | DOAJ |
| description | 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, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data. |
| format | Article |
| id | doaj-art-9b38c9652cab4e828b5d5bd516764857 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-9b38c9652cab4e828b5d5bd5167648572025-08-20T03:36:57ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/968020968020Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological FeaturesMarie Hrušková0Ivan Švec1Ivana Jurinová2Department of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6, Czech RepublicDepartment of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6, Czech RepublicDepartment of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6, Czech RepublicThe 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, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.http://dx.doi.org/10.1155/2013/968020 |
| spellingShingle | Marie Hrušková Ivan Švec Ivana Jurinová Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features International Journal of Food Science |
| title | Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features |
| title_full | Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features |
| title_fullStr | Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features |
| title_full_unstemmed | Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features |
| title_short | Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features |
| title_sort | chemometrics of wheat composites with hemp teff and chia flour comparison of rheological features |
| url | http://dx.doi.org/10.1155/2013/968020 |
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