Comparison of small and large deformation measurements of whole meal rye doughs

Cereal Chemistry

Volumn 76, Issue 6, 1999, Pages 912-914

  Autio, K ^a   Flander, L ^a   Heinonen, R ^a   Kinnunen, A ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

MIXING; PARTICLE SIZE; RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOSITY; VISCOSITY MEASUREMENT; WATER LEVELS;

EFFECT OF WATER; LARGE DEFORMATION MEASUREMENT; LARGER DEFORMATIONS; LINEAR VISCOELASTIC REGIONS; MEASUREMENTS OF; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL METHOD; RHEOLOGICAL PROPERTY; SMALL DEFORMATIONS; WATER SUSPENSIONS;

ELASTIC MODULI;

ANALYTIC METHOD; ARTICLE; CEREAL; FLOW KINETICS; HYDROGEN BOND; OSCILLATION; PROTEIN ANALYSIS; SUSPENSION; VISCOSITY; WATER CONTENT;

SECALE CEREALE;

EID: 0032745642     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.6.912     Document Type: Article

References (20)

1. Amemiya, J. I., and Menjivar, J. A. 1992. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs. J. Food Eng. 16:91-108.
2. AOAC. 1990. Association of Official Analytical Chemists Official Methods of Analysis, 15th ed. The Association: Washington, DC.
3. Autio, K., Parkkonen, T., and Fabritius, M. 1997. Observing structural differences in wheat and rye breads. Cereal Foods World 42:702-705.
4. Autio, K., Fabritius, M., and Kinnunen, A. 1998. Effect of germination and water content on the microstructure and rheological properties of two rye doughs. Cereal Chem. 75:10-14.
5. Douglas, S. G. 1981. A rapid method for the determination of pentosans in wheat flour. Food Chem. 7:139-145.
6. Drews, E. 1971. Quellenkurven von Roggenmahlprodukten. Mühle und Mischfuttertechnik 49:723-724.
7. Eliasson, A.-C. 1990. Rheological properties of cereal proteins. Pages 67-110 in: Dough Rheology and Baked Product Texture. H. Faridi and J. M. Faubion, eds. Van Nostrand Reinhold: New York.
8. Fabritius, M., Gates, F., Salovaara, H., and Autio, K. 1997. Structural changes in insoluble cell walls in wholemeal rye doughs. Lebensm. Wiss. Technol. 30:367-372.
9. ICC. 1995. Standard Methods of the International Association for Cereal Science and Technology. ICC: Vienna, Austria.
10. Janssen, A. M. 1992. Obelisk and Katepwa wheat gluten. A study of factors determining bread making performance, PhD thesis. State University of Groningen: Groningen, The Netherlands.
11. Kasarda, D. D. 1989. Glutenin structure in relation to wheat quality. Pages 277-302 in: Wheat is Unique. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
12. Kokelaar, J. J. 1994. Physics in breadmaking. PhD thesis. University of Wageningen: Wageningen, The Netherlands.
13. Lindborg, K. M. 1995. Rheological studies of wheat flour doughs, the development of structure during mixing. PhD thesis. University of Lund: Lund, Sweden.
14. Nilsson, M., Åman, P., Härkönen, H., Hallmans, G., Knudsen, K., Mazur, W., and Adlercreutz, H. 1997. Nutrient and lignan content, dough properties and baking performance of rye samples used in Scandinavia. Acta Agric. Sect. B. Soil Plant Sci. 47:26-34.
15. Parkkonen, T., Härkönen, H., and Autio, K. 1994. The effect of baking on microstructure of rye cell walls and proteins. Cereal Chem. 71:58-63
16. Safari-Ardi, M., and Phan-Thien, N. 1998. Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different varietal origin. Cereal Chem. 75:80-84.
17. Schofield, J. D., and Booth, M. R. 1983. Wheat proteins and their technological significance. Dev. Food Proteins 2:1-65.
18. Seibel, W., Brummer, J.-M., and Stephan, H. 1983. Influence of flour from sprout-damaged rye on the quality of rye and rye-mixed bread. Cereal Foods World 28:503-505.
19. Stadig, M. 1993. Rheological behaviour of biopolymer gels in relation to structure. PhD thesis. Chalmers Univ. of Technology: Gothenburg, Sweden.
20. Weipert, D. 1995. Processing performance of rye as influenced by sprouting resistance and pentosan contents. Pages 39-48 in: International Rye Symposium: Technology and Products. K. Poutanen, and K. Autio, eds. VTT: Espoo, Finland.