Digitization of farinogram plots and estimation of mixing stability |
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| Institution: | 1. INRA, UR 1268 Biopolymères Interactions Assemblages (BIA), 44 316 Nantes, France;2. Food Development, Conseils en Innovation Alimentaire, 44 316 Nantes, France;1. Department of Plant Sciences, Cereal Science Graduate Program, North Dakota State University, Fargo, ND, 58108-6050, USA;2. USDA-ARS, ETSARC, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108-6050, USA;3. Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, 47907, USA;1. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l''Ambiente (DeFENS), Università degli Studi di Milano, Italy;2. Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia, Italy;3. Centro Interdipartimentale BIOGEST-SITEIA, Università di Modena e Reggio Emilia, Italy;4. Molino Quaglia S.p.A., 6, Via Roma, 35040, Vighizzolo D''Este, Italy |
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| Abstract: | Twenty-four farinograms and accompanying flour characteristics obtained from a bakery were used to get additional information for baking characteristics of flours. Farinograms were digitized and four novel parameters were included for comparison: a and b were extracted from an equation of the form y = ae?bt; the height of the upper curve and the width of the farinograph curve at a time value equal to the dough development time. Stepwise multiple regressions were carried out relating bread volume to novel and existing parameters (water absorption, development time, arrival time, departure time, stability and degree of softening). Results indicated that four farinogram parameters, resistance, water absorption, a and b were related to bake height with an overall value of 61%. A relatively weak correlation (R = 0.44, P < 0.05) was detected between specific loaf volume and bake height. |
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