DBPapers
DOI: 10.5593/sgem2017H/63/S25.031

EVALUATION OF DOUGH EMPIRICAL RHEOLOGICAL PROPERTIES AS AFFECTED BY DIFFERENT CALCIUM SALT ADDITION

G.G. Codina, S. Ropciuc, D. Zaharia, M.A. Oroian
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, 243-250 pp; DOI: 10.5593/sgem2017H/63/S25.031

ABSTRACT

The aim of this study was to analyzed the effect of calcium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the wheat flour type 1250. Dough empirical rheological properties were analyzed using the Farinograph, Amilograph, Glutograph, Alveograph, and Rheofermentometer devices. These devices allow us to obtain complete informations about dough rheological properties during mixing, pasting and fermentation process of wheat flour dough. According to the data obtained we concluded that both types of calcium ions decrease dough stability, the falling number value and Rheofermentometer retention coefficient. From the point of view of dough development time this value increases when the calcium ions from gluconate salt were added and decreases with the increase level of calcium lactate salt addition. According to Amylograph data we concluded that the gelatinization temperature and peak viscosity presented higher values for the dough samples when calcium salts are added compared to the control one.

Keywords: wheat flour, empirical rheological properties, calcium salts