Tag Archives: rheological properties

xxx M. Maradudin, I. Simakova and A. Fedonnikov
The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends
Abstract |

The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends

M. Maradudin¹, I. Simakova¹* and A. Fedonnikov²

¹Saratov State Medical University named after V.I. Razumovsky, Faculty of Pharmacy, B. Kazach'ya Str., 112, RU410012 Saratov, Russia
²Saratov State Agrarian University named after N.I. Vavilova, Department of Veterinary Medicine, Biotechnology and Food Technology, B. Sadovaya Str., 220, RU410005 Saratov, Russia
*Correspondence: simakovaiv@yandex.ru

Abstract:

The aim of this research work was to study and compare the main parameters of the rheological state of the dough made from triticale flour (a variety of George selection by the FSBIS Agricultural Research Institute of the South-East), dough made from flour of white and red bean seeds, as well as parameters of dough from flour of composite mixtures based on them. The rheological properties of the dough were determined using a Mixolab device according to the GOST ISO 17718-2015 method. The mixing ability of the blends was additionally tested by the SDS sedimentation method. It was found that the moment of force, which characterizes the gelatinization process, correlates well with the SDS sedimentation index. To a lesser extent, this indicator correlates with the values of the moments of force characterizing the process of ‘starch retrogradation’ and the energy intensity of the dough formation process. The water absorption capacity of flour highly correlates with the moment of force during the liquefaction phase and with the moments of force characterizing the minimum and maximum consistency of the dough during the ‘starch retrogradation’ phase. The correlation between the SDS sedimentation rate and water absorption capacity was found to be rather low. The rheological parameters were also significantly influenced by the type of beans. Taking into account the results of studies of the rheological state of the dough, test baking of bread with various mass fractions of components was carried out. The results obtained confirmed the improving effect of bean flour.

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1816 1828 L.A. Nadtochii, D.A. Baranenko, W. Lu, A.V. Safronova, A.I. Lepeshkin, and V.A. Ivanova
Rheological and physical chemical properties of yogurt with oat chia seeds composites
Abstract |
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Rheological and physical chemical properties of yogurt with oat chia seeds composites

L.A. Nadtochii¹, D.A. Baranenko¹, W. Lu², A.V. Safronova¹, A.I. Lepeshkin¹, and V.A. Ivanova¹

¹ITMO University, Faculty of Food Biotechnologies and Engineering,
Lomonosov street 9, RU191002 Saint-Petersburg, Russia
²Harbin Institute of Technology, School of Food Science and Engineering, Huanghe
Road 73, VN150090 Harbin, China

Abstract:

Currently chia seeds (Salvia hispanica L.) are considered as a filler of functional food. However, ground chia seeds have a low viscosity and cohesion properties that are limited its applications. Based on previous data oat-chia seeds composites in different proportions as filler for yogurt have been tested. The investigation of water holding capacity of samples allowed to select the yogurt with filler in the ratio of 1:1 (oat bran:chia seed) in the amount of 3% and 5% as the most close to the control sample without any filler. The rheological characteristics of yogurt samples were investigated and their thixotropic and viscoelastic properties were identified depending on the amount of filler in the product. The yogurt without any filler had the less thixotropic properties in compare with yogurt with oat-chia seeds composites. The structure recovery of yogurt with 3% and 5% filler was close to 100% and greater than 100% respectively. Based on the data of G’ and G” moduli was possible to ascertain the yogurt with filler has more viscoelastic properties compared with yogurt without filler. Yogurt with 5% filler exceeds yogurt without filler in biological value according to the content of essential amino acids and polyunsaturated fatty acids.

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