Scholarly record

DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES

Lecturer dr. Sorina ROPCIUC, Assoc. Prof. Dr.Georgiana Gabriela CODINA, Dumitru ZAHARIA, Lecturer dr. Silviu Gabriel STROE

Abstract

The aim of this study was to analyzed the effect of magnesium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical and fundamental dough rheological properties from the wheat flour type 550. Wheat flour is considerate a very good one for bread making having 14.0% moisture content, 0.55% ash, 13.2% protein, 1.4% fat content, 31% wet gluten and 8 mm gluten deformation index. Dough empirical rheological properties were analyzed using the Alveograph and Glutograph device. To Glutograph were determined the dough stretching and relaxation and to Alveograph the dough tenacity, extensibility, configuration ratio of the curve and baking strength. The dynamic rheological properties were made with a HAAKE MARS 40 rheometer. The moduli G', G" and loss tangent (tan ??) were determined within the linear viscoelastic region of wheat flour dough at a constant stress at 250C and during heating (25-900C) at the rate of 4пїЅC per minute. Both types of magnesium ions presented a strengthening effect on wheat flour dough rheological properties more prominent for magnesium ions from gluconate salt than for magnesium ions from lactate salt addition.

Publication Impact Profile

• Captures
• Mendeley - Readers: 5

PLUMX see details

DOI resolver: doi.org/10.5593/sgem2017h/63/s25.026

Publication details

Back to publication list