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首页> 外文期刊>Spanish Journal of Agricultural Research >Alveoconsistograph evaluation of rheological properties of rye doughs
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Alveoconsistograph evaluation of rheological properties of rye doughs

机译：空气密度计对黑麦面团流变性的评估

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The aim of this work is to study the effect of rye flour on the theological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin Consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.
机译：这项工作的目的是研究黑麦粉对面团的流变学特性的影响。将两种不同提取率（65％和85％）的黑麦粉与小麦粉按不同比例混合。样品共混物的粘弹性行为是通过肖邦（Chopin）声谱仪测定的。黑麦粉在混合过程中对面团流变学的影响通过肖邦（Chopin）粘度计确定。发现肖邦Consistograph方法学不适用于确定黑麦混合物的吸水能力。已经证实，不仅考虑小麦与黑麦的比例，而且取决于黑麦粉的提取率，都必须考虑调整掺入黑麦粉的烘焙产品中的面团水合。

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