Alveoconsistograph evaluation of rheological properties of rye doughs
Keywords:
DOUGHS, INGREDIENTS, RYE FLOUR, WHEAT FLOUR, WATER HOLDING CAPACITY, RHEOLOGICAL PROPERTIES, MEASURING INSTRUMENTS
Abstract
The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.Downloads
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Published
2009-09-01
How to Cite
Callejo, M., Bujeda, C., Rodríguez, G., & Chaya, C. (2009). Alveoconsistograph evaluation of rheological properties of rye doughs. Spanish Journal of Agricultural Research, 7(3), 638-644. https://doi.org/10.5424/sjar/2009073-448
Issue
Section
Food science and technology
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