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Register a new userDistribution of variance for the effects of Syrian wheat class and flour type on the rheological properties of instant noodles production
توزع التباين لتأثير أصناف القمح السوري و نوع الدقيق في الخصائص الريولوجية لتصنيع النودلز لحظي الطبخ
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درس تأثير أصناف القمح السوري و أنواع الدقيق المنتجة منها في الخصائص الريولوجيـة لتـصنيع النودلز، و ذلك باختيار صنفين لكل من القمح الطري و قمح الديوروم. طحنت حبوب الأصناف السابقة إلى دقيق قياسي موحد بنسبة استخراج 80 % و دقيق عالي الجودة من نوع زيرو و بنـسبة اسـتخراج 72 % قدرت الخصائص الريولوجية للعجينة باستخدام تقنية الفارينوغراف و تقنية الاكستنسوغراف و خـصائص الطبخ للنودلز بحسب الطرائق المعتمدة في الجمعية الأميركية لكيميائي الحبوب (AACC) . و بينت نتـائج تحاليل الخصائص الريولوجية للعجين و التحليل الإحصائي على وجود اختلافات معنوية بين أصناف القمـح المستخدمة التي انعكست بشكل مباشر و معنوي على خصائص الطبخ لعينات النودلز المنتجة. و هـذا يـدلُّ على إمكانية استخدام تقنية الفارينوغراف و الاكستنسوغراف في التنبؤ بجودة النودلز الناتجة. فضلاً عـن ذلك، بين اختبار F و توزع التباين أن نوع القمح (طري أو ديوروم) له تأثير مهم و معنوي في الخصائص الريولوجية للعجينة و جودة النودلز الناتج مقارنة بصنف القمح و نوع الدقيق.
The effects of Syrian wheat class and locally produced flour types on the rheological properties of instant noodles production were investigated. Two wheat classes (soft and durum) and two varieties of each were selected. These varieties were milled into standard flour (80% extraction rate) and high quality flour (72% extraction rate). Dough rheological properties were evaluated by farinograph and extensogarph techniques. Noodles cooking properties were measured according to the AACC approved methods. The rheological characteristics and the statistic analysis revealed significant differences among the selected varieties, and reflected directly and significantly on the cooking properties of the resultant noodles samples. This indicated the possibility of using farinograph and extensogarph techniques in predicting the quality of the resulting noodles. Furthermore, F test and distribution of variance analysis showed that wheat class was of a vital and significant effect on dough rheological properties and noodles quality comparing by wheat variety and flour type.
References used
AACC 2000. Approved Methods of the AACC, 10th ed.. Methods 26-95, 26-50, 54-10, 54-21, 50-66. St Paul, MN. AACC
Boyacioglu, M. H. and B. L. D'Appolonia. 1994. Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. Cereal Chemistry, 71: 21-28
Crosbie, G. B. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. Journal of Cereal Science, 13 (2): 145-150
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Noodles are one of the most commonly used foods, as they are second only to bread, and 40% of the wheat produced in Asia is used for making noodles. The characteristics of Syrian wheat have not been studied in terms of their suitability for making noodles for the moment of cooking
the aim of the research was to use different types of
flour in terms of extraction rates (70-80-90%) and then study the
specifications of these types of flour and the specifications of the dough
and bread produced.
The properties of produced flour of wheat are affected by two basic factors: the first
is the used wheat properties, the second is the milling technology, and other factors are
related to wheat preparation process milling process like the gap betwe
en the roller milling
and still other random factors. The aim of this research to study the variation of
technological properties (moisture content, protein, and ash), color, and rheological
properties of produced flour in commercial mill during two month and using a one type
wheat and in the same mill, which will show the effects of random factors of the mill
process on the variation of produced flour properties at tow point the first at the end of
production line and the second at packaging line. Stability of produced flour properties
have been determined by using individual control charts. Rheological properties have been
studied just for packaging line samples. The variation of technological properties of
packaging line sample were greater than production line sample, and laying many sample
points out of limiting lines shows that the milling process is out of control. Control charts
of rheological properties shows that one sample point out of limiting line, but it still in the
range of standard methods repeatability which is mean the process is under control
according to packaging line sample rheological properties.
It was investigated in this study the influence of
Carboxymethylcellolose (CMC) solution concentration,
temperature, and pH on the rheological properties according to the
shear stress as function of shear rate. Experimental results show that
shea
r stress increase at all operational conditions as the shear rate
increase. When the shear rate is constant, the shear stress increases
also with the increasing of both concentration and pH as well as the
decreasing of temperature.
إن خصائص غلوتين القمح الكمية والنوعية من أهم مؤشرات الجودة للدقيق حيث تعد و إلى حد كبير العامل المحدد للاستخدام النهائي للدقيق
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