Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat

Document Type : Original Article

Author

Food Science&Technology, Faculty of Agriculture, Alex. Univ. Egypt

Abstract

The aim of the present work is studying the rheological properties of two types of wheat (Australian and Russian). Furthermore, the influence of time tempering and milling systems (hard and normal) on the values of solvent retention capacity (SRC) and gluten performance index (GPI) of the two types of wheat were investigated and applied on full industrial scale. The results of Alveograph parameters indicate that Australian wheat exhibited higher values of all parameters except elasticity/extensibility ratio than their counterparts for Russian wheat. Meanwhile, there are differences between the two types in the Mixolab simulator properties.
Also, the results reveal that flour obtained from the tempered Australian wheat for different times of tempering exhibited a significantly (P ≤ 0.05) higher solvent retention values than their counterparts for Russian wheat. The results indicate that the values of lactic acid solvent retention capacity (LA-SRC) and ethanol solvent retention capacity (ET-SRC), were higher for flour obtained by normal milling. Meanwhile, the results of sodium carbonate (SC-SRC), sucrose (SU-SRC) and water (WA-SRC) values were higher when hard milling was used than normal milling for the two types of wheat. The present study showed an increase in the gluten performance index values after increasing the roller gap for the two wheat types

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Alexandria Journal of Food Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 31 December 2022

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