engleski

Changes of rheological properties of wheat flours with hydrocolloid addition

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.

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

nije evidentirano