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Relevant bibliographies by topics / Amylograph

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Academic literature on the topic 'Amylograph'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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Journal articles on the topic "Amylograph"

1

Pinkrová, J., B. Hubáčková, P. Kadlec, J. Příhoda, and Z. Bubník. "Changes of starch during microwave treatment of rice." Czech Journal of Food Sciences 21, No. 5 (November 18, 2011): 176–84. http://dx.doi.org/10.17221/3496-cjfs.

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The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30% and the temperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture below 23%.  

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Kučerová, Jindřiška. "Pentosans relate to rye quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 4 (2008): 115–20. http://dx.doi.org/10.11118/actaun200856040115.

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The aim of this contribution is the evaluation rye pentosans in the relation to protein content, Falling number, content of maltose and amylograph values. Population and hybrid varieties of rye were grown during 2003–2005. Trials were situated in three different locations of the Czech Republic – Hradec nad Svitavou, Krásné údolí and Staňkov. Content of pentosans varied between 6.60–9.21 %. The highest content of pentosans (average of the three years and three locations) achieved the hybrid variety Picasso (8.11 %), which had the highest Falling number (235.8 s) and amylograph maximum (625.5 AJ), too. The location Hradec nad Svitavou (8.21 % pentosans) was the best and the year 2003 (8.34 % pentosans) was the most positive.The results were affected by soil and weather conditions which have influence on protein content. Between the pentosans content and the Falling number a high positive correlation (r = 0.523, P < 0.01) was found and nonsignificant negative correlations with protein content (r = −0.070) and amylograph maximum (r = −0.072). Remarkable difference in the Falling number and amylograph maximum between population varieties (Daňkovské nové a Selgo) and hybrid variety (Picasso) were found.

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3

Hrušková, Marie, Ivan Švec, and Ivana Jurinová. "Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features." International Journal of Food Science 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/968020.

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The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.

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Kučerová, J. "Effects of location and year on technological quality and pentosan content in rye." Czech Journal of Food Sciences 27, No. 6 (December 23, 2009): 418–24. http://dx.doi.org/10.17221/8/2009-cjfs.

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Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (<i>P</i> < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (<i>P</i> < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (<i>P</i> < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (<i>P</i> < 0.05) was found between the pentosan content and the Falling number.

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Sunyoto, Marleen, and Roby Andoyo. "Characteristics of sweet potatoes flour used as emergency food based on the type of varieties and the duration of fermentation." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (July 14, 2018): 48–56. http://dx.doi.org/10.29253/jptafm.1.1.2018.7.

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Sweet potato breeding at the Padjadjaran University farmland has produced new clones of sweet potatoes, Awachy 5 and Biang Varieties. Both clones contain high starch content, 25.46% and 15.96% respectively, having a good potential to be processed into flour as raw material for emergency food. However, due to poorly functional and amylograph characteristics, the clones need to be modified, one of which through fermentation. The objective of the study was to select the best varieties type of sweet potatoes and to determine the appropriate duration of fermentation to produce fermented sweet potatoes with the best physical, chemical and amylograph characteristics. The research method used was Randomized Block Design, consisting of 8 treatments and 3 repetitions. Awachy 5 and Biang Varieties were fermented for 0, 24, 48 and 72 hours respectively. The results showed that the fermented sweet potatoes flour of Awachy 5 with 72 hours of fermentation have produced the best characteristics of physical, chemical and amylograph, 7.21 ml/g swelling volume, 8.4% solubility, 84.37oC initial gelatinization temperature, 5092 cP peak viscosity, 2471 cP breakdown viscosity, 1089 cP setback viscosity, 68.04% starch content and 3.51% water content.

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6

Leelavathi, K., D. Indrani, and J. S. Sidhu. "Amylograph Pasting Behaviour of Cereal and Tuber Starches." Starch - Stärke 39, no. 11 (1987): 378–81. http://dx.doi.org/10.1002/star.19870391103.

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7

Marie, Hrušková, and Švec Ivan. "Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality." Czech Journal of Food Sciences 35, No. 5 (October 23, 2017): 424–31. http://dx.doi.org/10.17221/450/2016-cjfs.

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Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

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Sroan, Baninder Singh, and Amarjeet Kaur. "Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour." International Journal of Food Properties 7, no. 3 (December 31, 2004): 379–91. http://dx.doi.org/10.1081/jfp-200032921.

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Hrušková, M., and I. Švec. "Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites." Scientia Agriculturae Bohemica 49, no. 2 (June 1, 2018): 118–26. http://dx.doi.org/10.2478/sab-2018-0017.

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Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. In cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling Number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

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Rauf, Rusdin, and Dwi Sarbini. "DAYA SERAP AIR SEBAGAI ACUAN UNTUK MENENTUKAN VOLUME AIR DALAM PEMBUATAN ADONAN ROTI DARI CAMPURAN TEPUNG TERIGU DAN TEPUNG SINGKONG Water Absorption as Reference to Determine the Volume of Water in Dough Making from Wheat Flour and Cassava Flour Mixture." Jurnal Agritech 35, no. 03 (October 6, 2015): 324. http://dx.doi.org/10.22146/agritech.9344.

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Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour andcassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.Keywords: Water, cassava, dough, amylograph, elongation ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makinbesar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkanteknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.Kata kunci: Air, singkong, adonan, amilografi, elongasi

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Dissertations / Theses on the topic "Amylograph"

1

Xu, Ansui. "Amylograph properties of bread crumb and their relation to crumb firmness." 1986. http://hdl.handle.net/2097/22181.

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2

Kai, Tatsuo. "Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes." 1985. http://hdl.handle.net/2097/27469.

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Book chapters on the topic "Amylograph"

1

Kurasawa, Humio F., and Ichiro Shoji. "Viscosity Properties by Amylograph of Rice." In Developments in Food Engineering, 66–68. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_14.

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Technical, AACC. "Amylograph Method for Milled Rice." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-61-01.01.

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3

Technical, AACC. "Measurement of alpha-Amylase Activity with the Amylograph." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-22-10.01.

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4

Meredith, Peter. "The Role of the Amylograph in Assessing Sprout Damage." In Third International Symposium on Pre-Harvest Sprouting in Cereals, 119–24. CRC Press, 2019. http://dx.doi.org/10.1201/9780367274719-16.

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Technical, AACC. "Measurement of alpha-Amylase Activity in Flour Supplemented with Fungal alpha-Amylase--Modified Amylograph Method." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-22-12.01.

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