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Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Author

Listed:
  • Joseane Bressiani

    (Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil)

  • Tatiana Oro

    (Department of Food Science and Technology, University of Passo Fundo, Brazil)

  • Paola Maria Lopes Da Silva

    (Department of Food Engeneering, Federal University of Paraná, Brazil)

  • Flávio Martins Montenegro

    (Institute of Food Technology (ITAL), SP, Brazil)

  • Telma Elita Bertolin

    (Department of Food Science and Technology, University of Passo Fundo, Brazil)

  • Luiz Carlos Gutkoski

    (Department of Food Science and Technology, University of Passo Fundo, Brazil)

  • Marcia Arocha Gularte

    (Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil)

Abstract

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.

Suggested Citation

  • Joseane Bressiani & Tatiana Oro & Paola Maria Lopes Da Silva & Flávio Martins Montenegro & Telma Elita Bertolin & Luiz Carlos Gutkoski & Marcia Arocha Gularte, 2019. "Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 276-284.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:239-2018-cjfs
    DOI: 10.17221/239/2018-CJFS
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    References listed on IDEAS

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    1. Ondřej Jirsa & Marie Hrušková & Ivan Švec, 2007. "Bread features evaluation by NIR analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 243-248.
    2. Georgiana Gabriela Codină & Silvia Mironeasa & Despina Bordei & Ana Leahu, 2010. "Mixolab versus Alveograph and Falling Number," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 185-191.
    3. Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu, 2011. "Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 35-44.
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