European Food Research and Technology

, Volume 214, Issue 1, pp 79–82 | Cite as

Investigations on the validity of the micro-extensigraph method to measure rheological properties of wheat doughs

  • Heinrich Grausgruber
  • Gerhard Schöggl
  • Peter Ruckenbauer
Original paper

Abstract.

Rheological dough characteristics of wheats representing a wide variability in quality were investigated on a small-scale, using 10 g of flour. The ability to differentiate between wheats using a texture analyser equipped with the Kieffer dough and gluten extensibility rig was compared with the standard Brabender extensigraph. Rank correlation analyses revealed very high coefficients for maximum resistance to extension and the area under the curve, and fairly high coefficients for extensibility and quantities that reflect the shape of the curve as well as the area under it. Hence, the micro-extensigraph method is valuable in early-generation selection for wheat quality where the amount of available sample does not allow testing by the standard method.

Triticum aestivum Dough rheology Breadmaking quality Early-generation screening Small-scale method 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Heinrich Grausgruber
    • 1
  • Gerhard Schöggl
    • 2
  • Peter Ruckenbauer
    • 1
  1. 1.Universität für Bodenkultur Wien, Institut für Pflanzenbau und Pflanzenzüchtung, Gregor Mendel Str. 33, 1180 Wien, AustriaAustria
  2. 2.Versuchsanstalt für Getreideverarbeitung, Prinz Eugen Str. 14, 1040 Wien, AustriaAustria

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