期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2010
卷号：34
期号：2
页码：59-66
出版社：Galati University Press
摘要：The aim of this work is to establish correlations between the values of the Brabender Farinograph and the E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown flour with additives (BF add). The following parameters were varied: water absorption capacity, development time, the stability, the degree of softening and the quality number of wheat and potato flour mixture. A statistical analysis was made from linear regression equations. The obtained values for the E6 Flourgraph are comparable with Farinograph values and units. Hydration capacity values, calculated for a standard consistency of 500 HE, UF, obtained on these two devices are in a close correlation, R2WFadd= 0.8441; R2BFadd= 0.9995. This demonstrates that flour dough can be characterized in a similar manner by the two devices. Moreover, the behaviour of the dough obtained from WF add and BF add blended with 5%, 10%, 20%, 30% minced hydrothermally treated potato (Laura variety), was studied. Mixtures with different rheological properties were obtained. When increasing the percentage of minced hydrothermally treated potato the formation time and stability decreased the degree of softening increased and the quality number was lower. The hydration capacity of the mixture dropped by 18,9% for white flour with additives and 18.71% for brown flour with additives. Predictive results were obtained for each parameter, R2ranging from 0.81 to 0.9965. The obtained results indicated that while increasing the potato starch content in dough, the mixing tolerance decreases, and from this point of view it is advisable to choose potato varieties which have a low dry matter content
关键词：water absorbtion; Flourgraph E6 Haubelt; Farinograph Brabender; additivated white flour; ;additivated brown flour; potato Laura variety
