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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Extensional viscosity evaluation of doughs used to make flour tortillas from red and white hard wheats
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Extensional viscosity evaluation of doughs used to make flour tortillas from red and white hard wheats

机译：用于使面粉玉米饼从红色和白色的硬麦面包制作面粉的伸展粘度评估

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Characterization of wheat flour dough is essential since it provides information about the quality of the raw material and finished products such as tortillas. The objective of this research was to evaluate the extensional viscosity of doughs from flours milled at different extraction rates. Flours at 74% and 100% extraction rates from white hard winter wheat, red hard winter wheat and the Mexican wheat cultivar Rayon were studied. Wheat flours were tested for moisture, protein, ash, dry gluten, particle size distribution, and sedimentation volume. Farinograms were also obtained for the flour-water doughs. Extensional viscosity of doughs at different biaxial strain rates was measured using the lubricated squeezing flow test connected to a texturometer. Furthermore, fresh flour tortillas were made on a commercial scale, and their elasticity moduli were measured. All doughs from wheat flour milled at 100% extraction rate had higher extensional viscosity than wheat flour doughs at 74% extraction rate.Also, for all extraction rates, doughs from white hard winter wheat and red hard winter wheat flours had higher viscosities than the Mexican wheat cultivar Rayon. The extensional viscosity correlated with the sedimentation volume (r = 0.738) and with particle size lower than 120 microns (r = 0.680). The results of this study are important for flour millers and tortilla manufacturers.
机译：小麦粉面团的特征是必不可少的，因为它提供了有关原材料和成品等玉米饼的质量的信息。本研究的目的是评估以不同提取率的面粉从面粉中进行延伸粘度。从74％的面粉和100％的冬季小麦，红色冬小麦和墨西哥小麦品种人造雷森的饲料率为74％和100％的提取率。对水分，蛋白质，灰，干筋，粒度分布和沉降体积进行测试。对于面粉 - 水疱，也获得了FaroCograms。使用连接到纹理仪的润滑挤压流量试验测量不同双轴应变速率下的面团的延伸粘度。此外，新鲜面粉玉米饼在商业规模上进行，测量它们的弹性模量。小麦粉的所有面团以100％的提取率为74％的提取率的延伸粘度较高。对于所有提取率，对于所有的提取率，来自白铜冬小麦和红色冬小麦粉的面团具有比墨西哥更高的粘度粘度小麦品种人造丝。与沉积体积（R = 0.738）相关的延伸粘度，粒度低于120微米（R = 0.680）。这项研究的结果对于面粉米勒和玉米饼制造商来说很重要。

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