[KSCI] Korea Science Citation Index Service

Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600

Kim, Mun-Yong (Food and Nutrition, Division of Food Science, College of Bio Industry Science, Sunchon National University)
Freund, Walter (Department of Food Science, Faculty of Natural Sciences, Gottfried Wilhelm Leibniz University of Hannover)
Chun, Soon-Sil (Food and Nutrition, Division of Food Science, College of Bio Industry Science, Sunchon National University)

Publication Information

Food Science and Biotechnology / v.18, no.2, 2009 , pp. 456-462 More about this Journal

Abstract

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$ . The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

Keywords

rye flour; water absorption; rheological property; Planetary mixer P 600; rye dough;

Citations & Related Records

Times Cited By Web Of Science : 0 (Related Records In Web of Science)
Times Cited By SCOPUS : 0

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