Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2010 , Volume 7 , Number 2 (26); Page(s) 51 To 57.
 
Paper: 

THE ASSESSMENT AND COMPARISON OF THE QUALITY OF IRANIAN COMMERCIAL FLOURS GLUTEN BY ALVEOGRAPH AND FARINOGRAPH METHODS

 
 
Author(s):  MORADI C.*, GHIASSI TARZI B., SEYEDEIN ARDEBILI S.M., AZIZINEJAD R.
 
* SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: By considering the importance of wheat gluten worldwide, gluten is evaluated by several methods which the choice of assessment might be influenced by several factors such as country, wheat classification and intended application. The application of Alveogarph is a new method as compared to other routine assessment methods for testing flours quality. In this project the quality of gluten from 4 different kinds of wheat flour with different extraction rates were assesed by application of Alveograph and Farinograph methods and the results were compared.
Material & Methods: 4 different varieties of wheat flours were obtained and subjected to chemical and rheological tests.
Results: the results indicated that W, L, Ie and G paremeters of Alveograph method decreased in flours with extraction rate of 64%, 82%, 90% and 93% respectively. The P parameter in flour with extraction rate 93% which contains more bran than others was higher. On the basis of Farinograph parameters, in flour with extraction rate of 64%, the stability time was higher and water absorption and degree of softening (after 10 min, 12 min) were lower and in flours containing higher amounts of bran, this parameters acted differently.
Conclusion: Although Alveograph is a newer method as compared to Farinograph, the results indicated that for most of the factors investigated, the correlation coefficient is equal to one.

 
Keyword(s): ALVEOGRAPH, FARINOGRAPH, GUTEN QUALITY, WHEAT FLOUR
 
References: 
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