DBPapers
DOI: 10.5593/sgem2017H/63/S25.026

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

S. ROPCIUC, G.G. CODINA, D. ZAHARIA, S.G. STROE
Thursday 23 November 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgemviennagreen.org, SGEM2017 Vienna GREEN Conference Proceedings, ISBN 978-619-7408-29-4 / ISSN 1314-2704, 27 - 29 November, 2017, Vol. 17, Issue 63, 201-208 pp; DOI: 10.5593/sgem2017H/63/S25.026

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 δ) 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 4ºC 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.

Keywords: white wheat flour, fundamental rheological properties, dynamic rheological properties, magnesium salts