Composition of fractions from air-classified wheat flour
The unique ability of wheat to produce leavened bread is mainly due to the gluten proteins present. As consumers are more and more attracted to bread with high fibre content the use of wheat gluten will also increase in order to obtain bread with good volume and appetizing characteristics. Air-class...
| Autor principal: | |
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| Formato: | Second cycle, A1E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2011
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| Acceso en línea: | https://stud.epsilon.slu.se/2436/ |
| _version_ | 1855570432418119680 |
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| author | Lundgren, Maria |
| author_browse | Lundgren, Maria |
| author_facet | Lundgren, Maria |
| author_sort | Lundgren, Maria |
| collection | Epsilon Archive for Student Projects |
| description | The unique ability of wheat to produce leavened bread is mainly due to the gluten proteins present. As consumers are more and more attracted to bread with high fibre content the use of wheat gluten will also increase in order to obtain bread with good volume and appetizing characteristics. Air-classification is a technological method used to separate particles by size and shape by means of air-streams into two fractions, fine and coarse. When used on wheat flour it is known to alter the flour composition in the fractions obtained compared to the original flour. This method is not widely used in the milling industry but could possibly be of interest if protein rich fractions with favorable protein quality can be produced. These protein rich fractions could be an alternative to commercial gluten additives. The objective of this thesis was to evaluate air-classified flour by means of determination of protein content, wet gluten content, rheological properties and bread volume. The flour was a strong wheat flour and the air-classifier used was a Hosokawa Alpine ATP 50. The rotational speeds used for separating the flour were 5000 revolutions per minute (rpm), 6500 rpm and 8000 rpm. The result showed that the fine fraction from 8000 rpm contained high levels of proteins with good quality. The dough produced from this fraction was strong, contained high levels of wet gluten and had high water absorption. The bread produced from the same fraction had the largest volume. |
| format | Second cycle, A1E |
| id | RepoSLU2436 |
| institution | Swedish University of Agricultural Sciences |
| language | swe Inglés |
| publishDate | 2011 |
| publishDateSort | 2011 |
| record_format | eprints |
| spelling | RepoSLU24362012-04-20T14:18:38Z https://stud.epsilon.slu.se/2436/ Composition of fractions from air-classified wheat flour Lundgren, Maria Handling, transport, storage and protection of agricultural products Food science and technology Food processing and preservation Food composition Food additives The unique ability of wheat to produce leavened bread is mainly due to the gluten proteins present. As consumers are more and more attracted to bread with high fibre content the use of wheat gluten will also increase in order to obtain bread with good volume and appetizing characteristics. Air-classification is a technological method used to separate particles by size and shape by means of air-streams into two fractions, fine and coarse. When used on wheat flour it is known to alter the flour composition in the fractions obtained compared to the original flour. This method is not widely used in the milling industry but could possibly be of interest if protein rich fractions with favorable protein quality can be produced. These protein rich fractions could be an alternative to commercial gluten additives. The objective of this thesis was to evaluate air-classified flour by means of determination of protein content, wet gluten content, rheological properties and bread volume. The flour was a strong wheat flour and the air-classifier used was a Hosokawa Alpine ATP 50. The rotational speeds used for separating the flour were 5000 revolutions per minute (rpm), 6500 rpm and 8000 rpm. The result showed that the fine fraction from 8000 rpm contained high levels of proteins with good quality. The dough produced from this fraction was strong, contained high levels of wet gluten and had high water absorption. The bread produced from the same fraction had the largest volume. Glutenproteinerna i vete är den största kända faktorn som påverkar de viskoelastiska egenskaperna i deg gjord på vetemjöl. De viskoelastiska egenskaperna ger hög volym och poröst inkråm. I takt med att användandet av fiber och efterfrågan av fiberrika bröd tros även användandet av kommersiellt gluten att öka för att förse marknaden med fiberrikt bröd med stor volym och poröst inkråm. Vindsiktning är en teknologisk metod som används för att separera material i fraktioner med stora och små partiklar. När vindsiktning används på vetemjöl är det känt att sammansättningen i mjölet förändras. Denna metod är ganska ovanlig inom malningsindustrin men kan möjligtvis vara av intresse om proteinrika fraktioner med god proteinkvalitet kan produceras. Syftet med denna uppsats var att utvärdera vindsiktat mjöl genom analys av proteinhalt, våt gluten, reologiska egenskaper och brödvolym. Mjölet var ett starkt bagerivetemjöl och vindsiktades med Hosokawa alpina ATP 50. Det varvtal som användes för att separera mjölet var 5000 varv per minut (rpm), 6500 rpm och 8000 rpm. Resultatet visade att den fina fraktionen från 8000 rpm innehöll höga halter av proteiner med god kvalitet. Degen som tillverkades av denna fraktion var stark, innehöll höga halter våtgluten och hade hög vattenabsorption. Brödet från denna deg hade den största volymen. 2011-04-06 Second cycle, A1E NonPeerReviewed application/pdf swe https://stud.epsilon.slu.se/2436/1/Lundgren_M_20110407.pdf Lundgren, Maria, 2011. Composition of fractions from air-classified wheat flour. Second cycle, A1E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-22 eng |
| spellingShingle | Handling, transport, storage and protection of agricultural products Food science and technology Food processing and preservation Food composition Food additives Lundgren, Maria Composition of fractions from air-classified wheat flour |
| title | Composition of fractions from air-classified wheat flour |
| title_full | Composition of fractions from air-classified wheat flour |
| title_fullStr | Composition of fractions from air-classified wheat flour |
| title_full_unstemmed | Composition of fractions from air-classified wheat flour |
| title_short | Composition of fractions from air-classified wheat flour |
| title_sort | composition of fractions from air-classified wheat flour |
| topic | Handling, transport, storage and protection of agricultural products Food science and technology Food processing and preservation Food composition Food additives |
| url | https://stud.epsilon.slu.se/2436/ https://stud.epsilon.slu.se/2436/ |