University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
Gewählte Master / Diploma Thesis:
Monika Wiesböck
(2021):
CHEMISCHE UND RHEOLOGISCHE EIGENSCHAFTEN VON MEHLMISCHUNGEN AUS WEIZEN UND ALTERNATIVGETREIDE.
Master / Diploma Thesis - Institut für Lebensmitteltechnologie,
BOKU-Universität für Bodenkultur,
pp 196.
UB BOKU
obvsg
FullText
- Abstract:
- This master thesis dealt with two thematic areas. On the one hand the seven samples (wheat, red sorghum, two white sorghum varieties, millet, buckwheat and amaranth) were chemically characterised and on the other hand the rheological properties of flour blends made from wheat and different ratios of alternative grains were determined. In the chemical analyses it was particularly noticeable that amaranth and wheat differed significantly in terms of protein, fat and ash content from all other samples and from each other. Of the alternative grains, buckwheat was, considering the protein and ash content, closest to amaranth. Also in some rheological parameters these two samples showed a similar behaviour, which was more pronounced or exactly the opposite to the rest of the samples. For example, the water uptake of blends with amaranth increased and remained constant in the case of buckwheat in the farinograph tests, while a decrease in water uptake was observed in all of the examined sorghum varieties and millet, with an increase of these alternative grains in the mixture. Furthermore it was found, that an increasing addition of amaranth and buckwheat flour, even at low concentrations, lead to a shorter dough development time, dough stability and an increase in the degree of softening 12 minutes after maximum. Within the sorghum and millet blends, if at all, only a higher concentration in the flour mixture resulted in a clearly recognizable change with a constant trend direction. By adding flours of alternative grains to classic wheat flour, various dough properties can be changed significantly, but it is important to keep an eye on whether these actually lead to advantages for industrial use and how these flour blends then behave in baking trials.
- Beurteilende(r): Schönlechner Regine
- 1.Mitwirkender: Rumler Rubina