Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600

  • Kim, Mun-Yong (Food and Nutrition, Division of Food Science, College of Bio Industry Science, Sunchon National University) ;
  • Freund, Walter (Department of Food Science, Faculty of Natural Sciences, Gottfried Wilhelm Leibniz University of Hannover) ;
  • Chun, Soon-Sil (Food and Nutrition, Division of Food Science, College of Bio Industry Science, Sunchon National University)
  • Published : 2009.04.30

Abstract

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

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