Hard RedWheat Flour (Kansas)

Hard RedWheat Flour (Kansas)

AlveographProximateAnalysis

P = 83L = 71W = 248

W@L100 = 310

Moisture= 13.6Protein = 10.0Ash = .52

SRCSodium Lactic

Water Carbonate Sucrose Acid59.5 79.0 125.0 155%

83

71

310

Cookie/Pastry FlourSoft Red Wheat FlourCookie/Pastry FlourSoft Red Wheat Flour

AlveographProximateAnalysis

P = 34L = 87W = 86

W@L100 = 94

Moisture= 13.0Protein = 8.2Ash = .48

SRCSodium Lactic

Water Carbonate Sucrose Acid52.0 65.0 88.0 88%

35

8794

Cracker FlourSoft Red Wheat & Hard Red Blend

Cracker FlourSoft Red Wheat & Hard Red Blend

AlveographProximateAnalysis

P = 40L = 107W = 125

W@L100 = 120

Moisture=13.0Protein = 8.7Ash = .50

SRCSodium Lactic

Water Carbonate Sucrose Acid54.0 68.0 86 93%

40

107120

PR

ES

SU

RE

GLUTE

NINS

GLIADINS

SOLU

BLE P

ENTO

SANS

DAMAGED S

TARCH

GLUTE

N

SRC SUCROSE

SRC SODIUM CARBONATE

SRC LACTIC ACID

TIME OF BUBBLE EXPANSION => BUBBLE VOLUME1 sec = 5.5 mm of L and 1 mm of L = 5.0505 cc of air

WHAT DO WE LOOK FOR IN THE ALVEOGRAM ?

FILM-FORMERS,NOT NETWORKS

Slope less negative than due toincrease in bubble surface area ==>stronger, more orientable glutenins

Pmax has no functional meaning !!It is just the coincidence of twoindependent simultaneous processes:

1) yield stress resistanceto initial expansion

2) bubble is expandingat a constant VOLUMErate, so surface areaincreases as shown

LOCATE CONTRIBUTIONS BY FLOUR FUNCTIONAL COMPONENTS DURING BUBBLE EXPANSIONRELATE ALVEOGRAM RESULTS TO SRC VALUES USING 4 SOLVENT AACC 56-11

VOLUME

Crossover atL ~ 22.4 mmVolume ~ 113 cc