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Register a new userتأثير محسنات الدقيق في الخصائص الريولوجية والتصنيعية لغلوتين دقيق القمح الطري السوري
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Damascus University رسالة ماجستير
Publication date
2015
fields
Agricultural Engineering
and research's language is
العربية
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Shamra Editor
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إن خصائص غلوتين القمح الكمية والنوعية من أهم مؤشرات الجودة للدقيق حيث تعد و إلى حد كبير العامل المحدد للاستخدام النهائي للدقيق
No English abstract
References used
Smith, J. 1991 Flour improvers and raising agents. Springer Science+Business Media, ew York. 242-256pp
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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 mill
ed 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.
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.
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.
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.
Eight varieties of soft wheat T.aestivum L. were used in the study, four of which
were local (sham 6, sham 8, sham 10 and bohoth 4) and four introduced varieties obtained
from the Scientific Agricultural Research Center (Tugela, Betta, Bezenchukska
ya98 and
saratovskaya210) and grown during the periods (2011-2012 and 2012-2013) at Qabu Al
Awwamiyya near Lattakia City. The following readings were taken for the studied
varieties (yield, plant height, spike length, number of spikelets per spike, weight of 1000
grains, protein content proportion of gluten, ash, and moisture content). Data was analyzed
statistically using an analysis of variance. The results showed significant differences
between the local and introduced varieties on the one hand, and between the varieties
themselves on the other hand. Local varieties were better than the introduced varieties with
regards to the protein content, moisture content, proportion of gluten, yield, spike length,
number of spikelets per spike, and the 1000-grain weight. The introduced varieties
however were superior in plant height and ash. The best varieties among local varieties
were (Sham 6 and Sham 10), and Betta among the introduced ones.
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