earticle

영어

In comparison to processed wheat flour products, there is no established method for determining the waterabsorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determinationof water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In thecorrelation analysis showed that WA had positive correlation with ash, beginning of gelatinization, 125-160µm particles,sedimentation values at 20 and 25min, bread yield, pH, and total titratable acidity, but had negative correlation with initialviscosity, gelatinization maximum, viscosities on swelling at 25, 28, and 31oC. The WA determined by the Planetary mixer P600 agreed well with the experimental baking tests.