‫رابطه‬ ‫ویژگی‬ ‫های‬ ‫آرد‬ ‫رئولوژیکی‬ ‫گندم‬ ‫تجاری‬ ‫ارقام‬ ‫از‬ ‫تعدادی‬ ‫ایران‬ ‫های‬ ‫ب‬ ‫ی‬ ‫ا‬ ‫و‬ ‫یژگی‬ ‫های‬ ‫مکانیکی‬ ‫بیسکو‬ ‫ئ‬ ‫یت‬ ‫جعفرزاده‬ ‫فرشته‬ 1 ‫محمد‬ ، ‫حسین‬ ‫عزیزی‬ Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit

F Jafarzadeh, M Azizi, N Khorshidian, M Yousefi
unpublished
Biscuit is one of the most important products of wheat flour and its production is so common due to ease of preparation, storage and consumption. Several factors affect biscuit quality that type and rhelogical properties of flour are the principal ones. Therefore, determination of rheological characteristics such as farinograph and extensograph in order to select suitable flour is of paramount mportance. In this research rheological properties of 20 varieties of commercial lines of Iranian
more » ... nes of Iranian wheat were studied and the effects of these parameters on mechanical attributes of biscuit were investigated. Statistical analysis showed that there were significant differences between rheological characteristics that were determined by Farinograph and Extensograph (P<0.05) as a consequence of genetic and environmental differences. Except weight, other Physical properties of biscuits such as length and thickness were significantly different. The highest thickness was observed in Gaspard and the lowest in omid cultivar. The highest length was recorded in Golestan and the lowest in the bam cultivar. There was a significant difference between biscuits in terms of spread factor that was in the range of 9.12 to 10.52. The Biscuits that were produced from Moghan and Gaspard had the highest and lowest tenderness respectively. Increasing of dough strength leads to decrease of length, spread factor and tenderness of biscuits.
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