Results of an international ring test for the determination of water absorption capacity and physical properties of wheat dough using the Haubelt Flourgraph E 6 (ICC standard no. 179)
Main Article Content
Keywords
rheology, wheat flour, dough mixing properties, dough quality, Haubelt Flourgraph E 6
Abstract
The rheological assessment of the physical characteristics of wheat dough plays a crucial role in food industries. The introduction of ICC standard no. 179 Haubelt Flourgraph E 6 emphasises the importance of continuously developing methods to assess the physical properties of wheat dough. The aim of this multinational collaborative study is to measure the performance of this equipment for the validation of the draft standard method. The ring test for Flourgraph E 6 was organised and performed under the responsibility of Haubelt Laborgeräte GmbH. Ten laboratories participated in the ring, performing the test method on 5 flours of different rheological properties in addition to one sample investigated in duplicate (blind), results were collected by Haubelt Laborgeräte GmbH and the data forwarded to ICC's technical director for statistical evaluation of accuracy (trueness and precision) of measurement for the water absorption, dough development time and dough stability according to the requirements of ISO 5725 part 1, 2 and 6. The relationship between standard deviation of repeatability, reproducibility (sr, sR) and the mean values cannot be described sufficiently by a linear regression line. However the calculation of the mean repeatability and reproducibility as percentage of the mean value, respectively, helped to summarise and clarify the ring test results in a simple and brief way. The results of all three parameters (water absorption, dough development time, dough stability) had the standard deviation of reproducibility higher than the standard deviation of repeatability and in 10% of all cases sR = sr.
References
Bloksma, A. H. and Bushuk, W., 1988. Rheology and chemistry of dough. In: Pomeranz, Y. (ed.) Wheat: chemistry and technology (3rd Ed.). American Association of Cereal Chemistry, St. Paul, MN, USA, pp. 131-217.
Bordei, D., 2007. Controlul calitatii in industria panificatiei. Metode de analiza. Editura Academica Galati, Bucharest, Romania.
Campos, D.T., Steffe, J.F. and Perry, K.W., 1996. Mixing wheat flour and ice to form ‘undeveloped dough’. Cereal Chemistry 73: 105-107.
Campos, D.T., Steffe, J.F., and Perry, K.W., 1997. Rheological behavior of undeveloped and developed wheat dough. Cereal Chemistry 74: 489-494.
Faubion, J.M. and Hoseney, R.C., 1989. The viscoelastic properties of wheat flour doughs. In: Faridi, H.A. and Faubion, J.M. (eds.) Dough rheology and baked product texture. Van Nostrand Reinhold, New York, NY, USA, pp. 29-66.
Hibberd, G.E. and Wallace, W.J., 1966. Dynamic viscoelastic behavior of wheat flour doughs. 1. Linear aspects. Rheologica Acta 5: 193-198.
Iancu, M.L., Ognean, M., Danciu, I. and Haubelt, G., 2010. Evaluation of rheological properties of flour and potato pulp blends using Brabender farinograph and E6 Haubelt flourgraph. The Annals of Dunarea de Jos the University of Galati, Fascicle VI – Food Technology 34: 59-66.
International Organization for Standardization (ISO), 1987. ISO 3696. Water for analytical laboratory use-specification and test methods. ISO, Geneva, Switzerland.
International Organization for Standardization (ISO), 1994. ISO 5725. Accuracy (trueness and precision) of measurement methods and results. ISO, Geneva, Switzerland.
International Association for Cereal Science and Technology (ICC), 1976. ICC standard no. 110/1. Determination of the moisture content of cereals and cereal products (practical method). ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1980. ICC standard no. 130. Cereals – sampling of milled products. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1992. ICC standard no. 115/1. Method for using the Brabender Farinograph. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 2012. ICC standard no. 179. Determination of water absorption capacity of wheat flours and wheat meals and physical properties of wheat dough using the Haubelt Flourgraph E6. ICC, Vienna, Austria.
Janssen, A.M., Vlient, T.V., and Vereijken, J.M., 1996. Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition. Journal of Cereal Science 23: 33-42.
Jbeily, A.C., Haubelt, G., Myburgh, J. and Svacinka, R., 2014. Results of an international ring test for the determination of the rheological properties of wheat flour dough using the Haubelt Flourgraph E 7 (ICC standard no. 180). Quality Assurance and Safety of Crops & Foods 6: 469-477.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effect of hydrocolloids on rheology and bread quality parameters in gluten-free formulation. Journal of Food Engineering 79: 1033-1047.
Letang, C., Piau, M. and Verdier, C.,1999. Characterization of wheat flourwater doughs. I. Rheometry and microstructure. Journal of Food Engineering 41: 121-132.
Masi, P., Cavella, S. and Sepe, M., 1998. Characterization of dynamic viscoelastic behavior of wheat flour doughs at different moisture contents. Cereal Chemistry 75: 428-432.
Navickis, L.L., Anderson, R.A., Bagley, E.B. and Jasberg, B.K., 1982. Visco-elastic properties of wheat flour doughs: variation of dynamic moduli with water and protein content. Journal of Texture Studies 13: 249-264.
Schluentz, E.J., Steffe, J.F. and Perry, K.W., 2000. Rheology and microstructure of wheat dough developed with controlled deformation. Journal of Texture Studies 31: 41-54.
Schofield, J.D. and Booth, M.R., 1983. Wheat proteins and their technological significance. In: Hudson, B.G.F. (ed.) Developments in food proteins, Volume 2. Applied Science Publisher, London, UK, pp. 1-5.
Article Sidebar
Article Details
