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Martins Sabovics, Evita StraumiteRHEOLOGICAL PROPERTIES <strong>OF</strong> TRITICALE(TRITICOSECALE WITTMACK) FLOUR BLENDS DOUGH(7.10±0.06 min) was for flour blend D, where thetriticale and other flour ratio in flour blend was60:40. Triticale flour showed the lowest S value –4.51±0.06 min. According to Koppel and Ingver(2010), it still can make good quality dough.Comparing dough stability of triticale flour withthe dough stability of flour blend samples (A –5.20±0.06 min, B – 6.20±0.02 min, C – 6.57±0.02min, and D - 7.10±0.06 min) it was found that thestability of triticale dough increases with the mixingtime when proportion of other flour increased in theflour blend. The greater is the stability of the dough,the better is dough resistance in fermentation andmechanical processing time.The dough breakdown time and farinograph qualitynumber are essentially the same index (Fig. 4-A, B).The farinograph quality number represents the qualityof flour in a single value. Weak flour weakens earlyand quickly shows a low quality number, whereasstrong flour weakens late and slowly shows a highfarinograph quality number (Miralbes, 2004).In the farinograph test, wheat flour demonstratedthe lowest breakdown time (5.44±0.03 min) andalso the lowest FQN (59±3). Increasing other flourproportion in the flour blend, increased the doughbreakdown time and the farinograph quality numberfor flour blends. Breakdown time and farinographquality number tended to follow the same trend inall four types of flour blend. Breakdown time fromflour blend A to D increased by 2.72 min, but FQNincreased by 28, which means the flour blend D (ratio60:40) was stronger flour compared to other flourblends studied in the research.The dough stability, breakdown time andfarinograph quality number of triticale dough increasedin the mixing process, but dough development timedecreased when proportion of other flour increasedin the flour blend. Decreasing of dough developmenttime is quite good for manufacturers, because theyneed less time for making it.Conclusions1. Moisture content in the studied flour wasfrom 12.45±0.01% (rice flour) to 9.84±0.01%(wheat flour), but in flour blend samples - from11.59±0.05% to 11.78±0.03%.2. Blending of triticale flour with other flour (wholegrain hull-less barley, whole grain rye, rice andmaize flour) in various proportions did not haverelevant effect (p>0.05) on water absorption.3. Dough development time decreased, but doughstability increased in the studied flour blendsamples with increasing proportion of other flourused in combination with triticale flour.4. Breakdown time for triticale flour blend withother flour, for ratios 90:10 to 60:40, respectively,increased by 2.72 min, but farinograph qualitynumber (FQN) increased by 28.AcknowledgmentThis research has been prepared within theframework of the ESF Project „Formation of theResearch Group in Food Science”, Contract No2009/0232/1DP/1.1.1.2.0/09/APIA/ VIAA/122.References1. Anil M. (2007) Using of hazelnut test as a source of dietary fiber in breadmaking. Journal of FoodEngineering, 80, pp. 61–67.2. Bloksma A.H., Bushuk W. (1988) Rheology and chemistry of dough. In: Pomeranz, Y. (Ed.), Wheat:chemistry and technology, vol. II. American Association of Cereal Chemists, St. Paul, pp. 131–217.3. Bloksma A.H. (1990) Rheology of breadmaking process. Cereal Foods World, 35 (2), pp. 228–236.4. Bushuk W., Hay R.L., Larsen N.G., Sara R.G., Simmons L.D., Sutton K.H. (1997) Effect of mechanicaldough development on the extractability of wheat storage proteins from bread dough. Cereal Chemistry,74 (4), pp. 389–395.5. D’Appolonia B.L., Kunerth W.H. (1984) The farinograph handbook. American Association of CerealChemistry, St. Paul, MN. 64 p.6. Darvey N.L., Naeem H., Gustafson J.P. (2000) Triticale: production and utilization. Chapter 9 in:Handbook of Cereals Science and Technology, 2 nd ed. K. Kulp, J. Ponte (eds), Marcel Dekker, New York,pp. 257–274.7. Dobraszczyk B.J., Salmanowicz B.P. (2008) Comparison of predictions of baking volume using largedeformation rheological properties. Journal of Cereal Science, 47, pp. 292–301.8. Duyvejonck A.E., Lagrain B., Dornez E., Delcour J.A., Courtin C.M. (2012) Suitability of solvent retentioncapacity tests to assess the cookie and bread making quality of European wheat flours. LWT - Food Scienceand Technology, pp. 1–8.9. Figoni P.I. (2007) How Baking Works: Exploring the Fundamentals of Baking Science. Chapter 5 In:Wheat Flour, 2 nd ed. Wiley & Sons, Inc., Hoboken, New Jersey, pp. 67–86.Research for Rural Development 2012147
RHEOLOGICAL PROPERTIES <strong>OF</strong> TRITICALE(TRITICOSECALE WITTMACK) FLOUR BLENDS DOUGHMartins Sabovics, Evita Straumite10. Haraszi R., Larroque O.R., Butow B.J., Gale K.R., Bekes F. (2008) Differential mixing action effects onfunctional properties and polymeric protein size distribution of wheat dough. Journal of Cereal Science,47, pp. 41–51.11. Hwang C.H., Gunasekaran S. (2001) Determining wheat dough mixing characteristics from powerconsumption profile of a conventional mixer. Cereal Chemistry, 78, pp. 88–92.12. Indrani D., Venkateswara R.G. (2007) Rheological characteristics of wheat flour dough as influenced byingredients of parotta. Journal of Food Engineering, 79, pp. 100–105.13. Kaddour Aït A., Barron C., Robert P., Cuq B. (2008) Physico-chemical description of bread dough mixingusing two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensionalcorrelation spectroscopy. Journal of Cereal Science, 48, pp. 10–19.14. Koppel R., Ingver A. (2010) Stability and predictability of baking quality of winter wheat. AgronomyResearch, 8(3), pp. 637–644.15. Kunkulberga D., Segliņš V. (2010) Maizes ražošanas tehnoloģija (Technology of breadmaking). RTUIzdevniecība, Rīga, 292 lpp. (in Latvian).16. Masi P., Cavella S., Sepe M. (1998) Characterization of dynamic viscoelastic behavior of wheat flourdoughs at different moisture contents. Cereal Chemistry, 75, pp. 428–432.17. Miralbes C. (2004) Quality control in the milling industry using near infrared transmittance spectroscopy.Food Chemistry, 88, pp. 621–628.18. Mis A., Grundas S., Dziki D., Laskowski J. (2012) Use of farinograph measurements for predictingextensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of FoodEngineering, 108, pp. 1–12.19. Nelson S.O., Kraszewski A.W., Trabelsi S., Lawrence K.C. (2000) Using Cereal Grain Permittivity forSensing Moisture Content. IEEE Transactions on instrumentation and measurement, 49 (3), pp. 470–475.20. Olivier J.R., Allen H.M. (1992) The prediction of breadmaking performance using the farinograph andextensograph. Journal of Cereal Science, 15, pp. 79–89.21. Peressini D., Sensidoni A. (2009) Effect of soluble dietary fibre addition on rheological and breadmakingproperties of wheat doughs. Journal of Cereal Science, 49, pp. 190–201.22. Sabovics M., Straumite E., Galoburda R. (2011) Assessment of the rheological properties of flour usingthe mixolab. 6 th Baltic Conference on Food Science and Technology “Innovations for food science andproduction”, Foodbalt 2011 conference proceedings, Jelgava, pp. 33–38.23. Skendi A., Papageorgiou M., Biliaderis C.G. (2009) Effect of barley β-glucan molecular size and level onwheat dough rheological properties. Journal of Food Engineering, 91, pp. 594–601.24. Straumite E., Sabovics M., Gramatina I., Galoburda R., Kronberga A. (2010) Flour blend from nontraditionalcereals in Latvia. Abstract book, Enchancing health benefits of cereal foods, Results, perspectivesand challenges, pp. 103.25. Sudha M.L., Baskaran V., Leelavathi K. (2007) Apple pomade as a source of dietary fiber and polyphenolsand its effect on the rheological characteristics and cake making. Food Chemistry, 104, pp. 686–692.26. Taketa S., Kikuchi S., Awayama T., Yamamoto S., Ichii M., Kawasaki S. (2004) Monophyletic origin ofnaked barley inferred from molecular analyses of a marker closely linked to the naked caryopsis gene(nud). Theoretical and Applied Genetics, 108, pp. 1236–1242.27. Varughese G., Pfeiffer W.H., Pena R.J. (1996) Triticale: A Successful alternative crop. Cereal Food World,41, pp. 474–482.28. Wang J., Rosell C.M., Benedito de Barber C. (2002) Effect of the addition of different fibres on wheatdough performance and bread quality. Food Chemistry, 79, pp. 221–226.148 Research for Rural Development 2012
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Volume No. 1Annual 18th Internation
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Research for Rural Development 2012
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ContentsFOOD SCIENCESVETERINARYMEDI
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AGRICULTURAL SCIENCES (CROP SCIENCE
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Mihails Vilcāns, Jūlija Volkova,
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Mihails Vilcāns, Jūlija Volkova,
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Berit TeinEFFECT OF ORGANIC AND CON
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Methane producing bacteria use only
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according to calculations the metha
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CHANGES IN SUGAR CONTENT OF WINTERO
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PERENNIAL GRASSES FOR BIOENERGY PRO
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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COMBUSTION ABILITY OF ENERGY CROP P
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COMBUSTION ABILITY OF ENERGY CROP P
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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INFLUENCE OF SOIL MODIFICATION ON C
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INCIDENCE OF POSTHARVEST ROT OF CRA
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INCIDENCE OF POSTHARVEST ROT OF CRA
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PERSPECTIVES ON TRUFFLE CULTIVATION
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FACTORS AFFECTING GOAT MILK YIELDAN
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MILK UREA CONTENT AS INDICATOR FEED
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REHYDRATION KINETICS OF DRIED LATVI
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REHYDRATION KINETICS OF DRIED LATVI
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Page 99 and 100: FOOD SCIENCESPreliminary RESULTS of
Page 101 and 102: PRELIMINARY RESULTS OF 1-METHYLCYCL
Page 103 and 104: FOOD SCIENCESSensory PROPERTIES and
Page 105 and 106: SENSORY PROPERTIES AND CHEMICAL COM
Page 111 and 112: THE SUITABILITY OF DIFFERENT ROWANB
Page 119 and 120: CHEMICAL COMPOSITION OF NEW TYPE AG
Page 125 and 126: FOOD SCIENCESINFLUENCE OF GENOTYPE
Page 127 and 128: INFLUENCE OF GENOTYPE AND HARVEST T
Page 133 and 134: ROOT VEGETABLES FROM LATVIA:QUANTIT
Page 139 and 140: CONTENT OF SUGARS, DIETARY FIBRE AN
Page 145 and 146: RHEOLOGICAL PROPERTIES OF TRITICALE
Page 147: RHEOLOGICAL PROPERTIES OF TRITICALE
Page 151 and 152: acceptance and preference especiall
Page 153 and 154: CONSUMERS’ ATTITUDE TOWARDS AVAIL
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Page 157 and 158: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 159 and 160: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 161 and 162: FOOD SCIENCESTHE INFLUENCE OF DIFFE
Page 163 and 164: THE INFLUENCE OF DIFFERENT SELENIUM
Page 165 and 166: FOOD SCIENCESINVESTIGATIONS INTO TH
Page 167 and 168: INVESTIGATIONS INTO THE ENHANCEMENT
Page 173 and 174: INFLUENCE OF PACKAGING CONDITIONSON
Page 175 and 176: INFLUENCE OF PACKAGING CONDITIONSON
Page 177 and 178: FOOD SCIENCESFATTY ACID COMPOSITION
Page 179 and 180: FATTY ACID COMPOSITION OF THE MEAT
Page 181 and 182: FATTY ACID COMPOSITION OF THE MEAT
Page 183 and 184: ANTIMICROBIAL RESISTANCE OFANIMAL P
Page 189 and 190: VETERINARY MEDICINETHE SURVIVAL OF
Page 191 and 192: THE SURVIVAL OF LISTERIA MONOCYTOGE
Page 197 and 198: VETERINARY MEDICINEMicrobiological
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MICROBIOLOGICAL QUALITY OF COWS’
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PORCINE CIRCOVIRUS-2 IMPACT ON THEM
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AORTIC LUMEN DIAMETER AND BLOODPRES
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PHYSICAL MODEL OF TRACTOR IMPLEMENT
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SOLID FUEL BOILER AUTOMATION FOR BR
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INVESTMENT COSTS OPTIMIZATION OFMUL
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INVESTMENT COSTS OPTIMIZATION OFMUL
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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EDUCATIONAL SCIENCESCHILDREN WITH S
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CHILDREN WITH SPECIAL NEEDS FAMILY
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