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Title

Ultrasonic study of wheat flour properties

AuthorsGarcía Álvarez, Javier; Salazar, J.; Rosell, Cristina M.
KeywordsFlour
Bread dough
Ultrasound
NDT
Rheology
Issue DateFeb-2011
PublisherElsevier
CitationUltrasonics 51 (2): 223-228 (2011)
AbstractIn this work, the wheat flour properties are investigated using ultrasound techniques. Moreover, the flour samples were also characterized by means of well established techniques such as protein content, Alveograph and Mixolab®. A set of 35 dough samples, made of wheat flours with diverse physical and quality properties, were studied. The obtained results shown that ultrasound measurements can detect changes in the dough consistency induced by proteins and also by gelatinization of the starch. Furthermore, ultrasound measurements can be related to parameters indicative of the proteolytic degradation or softening of the dough due to protease activity. Thus, ultrasound can be considered a low cost and rapid tool, complementary to conventional test, for wheat flour characterization.
Description6 pages, 4 figures, 4 tables.-- Available online 21 August 2010.
Publisher version (URL)http://dx.doi.org/10.1016/j.ultras.2010.08.006
URIhttp://hdl.handle.net/10261/29892
DOI10.1016/j.ultras.2010.08.006
ISSN0041-624X
Appears in Collections:(IATA) Artículos
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