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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method.
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Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method.

机译：通过经验和基本流变方法确定的小麦粉糊化特性。

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摘要

Certain empirical rheological methods are in extensive use in wheat and/or flour research to assess starch gelatinization and pasting behavior primarily due to easy performance and good correlation with final product quality. However, their applications are often associated with specific drawbacks that could be limiting factors for certain applications, such as poor definition of the measured parameters, time-consuming nature, difficulties in interpretation of results, large sample sizes, etc. The listed shortcomings can be overcome by application of fundamental rheological methods that are based on well-defined rheological parameters such as stress, strain, viscosity and modulus. The objective of this study was to optimize the fundamental rheological method for determination of the gelatinization properties of wheat flour that correspondents to the standard widely accepted empirical rheological method-Amylograph method and to compare them in order to determine whether they can be interchangeable depending on different analytical needs. The obtained results have shown that the application of fundamental rheometric procedure for determination of pasting properties of wheat flour provides reliable determination of the gelatinization properties of wheat flour. Moreover, substantial advantages of fundamental rheometric method over the empirical one were identified including smaller sample size, ability to set the desirable heating and shear rate, shorter test duration and better precision
机译：某些经验流变方法广泛用于小麦和/或面粉研究中，以评估淀粉糊化和糊化行为，这主要是由于其性能优良且与最终产品质量相关性强。但是，它们的应用通常伴随着特定的缺陷，这些缺陷可能是某些应用的限制因素，例如测量参数的定义不清晰，耗时的性质，结果解释的困难，样本量大等。列出的缺点可能是通过应用基于明确定义的流变参数（例如应力，应变，粘度和模量）的基本流变方法，可以克服这些问题。这项研究的目的是优化用于确定小麦粉糊化特性的基本流变方法，该方法与标准的普遍接受的经验流变方法-描记器法相对应，并进行比较，以确定它们是否可以根据不同而互换。分析需求。所得结果表明，基本流变法在测定小麦粉糊化特性中的应用提供了对小麦粉糊化特性的可靠测定。而且，确定了基本流变方法相对于经验流变方法的主要优点，包括较小的样本量，设置所需的加热和剪​​切速率的能力，较短的测试持续时间以及更好的精度

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