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Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour : Comparison of Rheological Features
Joint Authors
Hrušková, Marie
Jurinová, Ivana
Švec, Ivan
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-03-24
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures.
Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis.
The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters.
Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference).
In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified.
Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability).
Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.
American Psychological Association (APA)
Hrušková, Marie& Švec, Ivan& Jurinová, Ivana. 2013. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour : Comparison of Rheological Features. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-512166
Modern Language Association (MLA)
Hrušková, Marie…[et al.]. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour : Comparison of Rheological Features. International Journal of Food Science No. 2013 (2013), pp.1-6.
https://search.emarefa.net/detail/BIM-512166
American Medical Association (AMA)
Hrušková, Marie& Švec, Ivan& Jurinová, Ivana. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour : Comparison of Rheological Features. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-512166
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-512166