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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72430401 |
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| _version_ | 1866586599604617216 |
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| author | A. Converti |
| author_facet | A. Converti |
| contents | Rheological study in the pasta industry by alveographic analysis A. Converti P. Perego A. Sordi D. Grivon V. Dovì Química grain rheology alveography cohesiveness Cohesiveness is one of the most important characteristics of grain to obtain high-quality pasta. It is strictly linkedto the rheological properties of dough, in which gluten network confines starch, avoiding the end product to become glueyafter boiling. The present rheological study was performed using a Chopin alveograph, that is a non-conventional mechanicalequipment suitable to monitor very low biaxial strains. This work aims at evaluating the reliability and reproducibility ofthe UNI 10453 rheological standard method. A mathematical model is also proposed to investigate the dependence eitherof the alveographic indexes or the strain energy on grain composition in wheat grain blends. © 2002 Altaga. All rightsreserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430401 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430401 |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Rheological study in the pasta industry by alveographic analysis A. Converti Química grain rheology alveography cohesiveness Rheological study in the pasta industry by alveographic analysis A. Converti P. Perego A. Sordi D. Grivon V. Dovì Química grain rheology alveography cohesiveness Cohesiveness is one of the most important characteristics of grain to obtain high-quality pasta. It is strictly linkedto the rheological properties of dough, in which gluten network confines starch, avoiding the end product to become glueyafter boiling. The present rheological study was performed using a Chopin alveograph, that is a non-conventional mechanicalequipment suitable to monitor very low biaxial strains. This work aims at evaluating the reliability and reproducibility ofthe UNI 10453 rheological standard method. A mathematical model is also proposed to investigate the dependence eitherof the alveographic indexes or the strain energy on grain composition in wheat grain blends. © 2002 Altaga. All rightsreserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430401 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| title | Rheological study in the pasta industry by alveographic analysis |
| topic | Química grain rheology alveography cohesiveness |
| url | https://www.redalyc.org/articulo.oa?id=72430401 |