تقييم تأثير النشا المحطم على سلوك العجين باستخدام الميكسولاب Mixolab GB: Evaluation of starch damage on dough behavior u

يضم ما يخص جودة القمح - جودة الدقيق - جودة السميد - جودة الردة الخشنة - جودة الردة الناعمة - جودة السنون من تحليلات واختبارت جودة القمح - Wheat Quality والمنتجات من دقيق و سيمولينا "سميد" و ردة خشنة وناعمة وسنون وجنين و مواصفات الدقيق المناسب للصناعات المختلفة ، كل ما يخص اساليب ضبط الجودة من اختبارات وتحاليل وتحقيق مواصفات وما يتعلق بنظم توكيد الجودة و شهادات الجودة & الاختبارات والاجهزة المعملية وقيمها ودلالتها - Laboratory Instruments ويضم الاختبارات والتعاريف والمانيوال الخاصة بالاجهزة المستخدمة فى المعامل وقيمها ودلالتها
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تقييم تأثير النشا المحطم على سلوك العجين باستخدام الميكسولاب Mixolab GB: Evaluation of starch damage on dough behavior u

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Cereals & QC Time travel Episode 5 – 2006 Poster (F): Evaluation à l’aide du Mixolab de l’influence de l’endommagement de l’amidon sur le comportement rhéologique des pâtes

تقييم تأثير النشا المحطم على سلوك العجين باستخدام الميكسولاب Mixolab
GB: Evaluation of starch damage on dough behavior using the Mixolab.


In my previous posts, I talked a lot about Starch damage.
I mentioned its potential to seriously impact dough properties and the fact that it is often a disregarded parameter.
I also introduced a piece of new equipment: the Mixolab, which has the unique capacity to measure starch behavior in the dough (not a batter) during the heating and cooling phases.

In this poster, we aimed to illustrate the impact of starch damage on dough properties, using the Mixolab.

We laboratory-milled a wheat sample and then reduced several times the flour so we can increase starch damage from 19.6 UCD to 30.5 UCD keeping other constituents (Proteins, fat, enzymes) at the same level. Then, we tested the resulting 4 flours using the Mixolab.

As expected, the water absorption of the flour increased from 55 to 61% when starch damage increased.

We also observed that the maximum viscosity (point C3) was decreased with more starch damage meaning the thickness of the dough gel at this stage is lower. At the same time, we saw that the gel stability (point C4) decreased with more starch damage. This impacts the crumb structure but also potentially the final product volume.

This can be associated with a higher susceptibility of these damaged granules to be degraded by the starch degrading enzymes (amylases) present in the dough. It is known that, for a constant amount of enzymes, if we increase the quantity of substrate (enzymes’ food), this leads to a faster reaction. In this case, this can lead to releasing more free sugar enhancing the possibility to get a darker crust.

We finally observed a reduction in the gelification process during the 1st phase of cooling (point C5) suggesting a lower staling rate for samples with higher starch damage.

This first example clearly shows the impact of starch damage on the dough properties. It demonstrates that damaged starch is a flour component to seriously take into account, among many others.

It also shows that analyzing starch in its natural environment (dough) and not in a batter gives a very different perspective and opens many new gates not only to product development but also to improved quality control.

You can also visit: https://lnkd.in/eKBhd7mT
#share #network #quality #baking #milling #wheat #flour #control #bread #Mixolab #starch #damage #absorption #viscosity #gelification #volume #colour #crumb #crust #staling #shelflife
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