Rheological characterization of gluten free millet flour dough
Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour inde...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Chakraborty, Subir Kumar [verfasserIn] Kotwaliwale, Nachiket [verfasserIn] Navale, Surekha Ashok [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 12(2018), 2 vom: 10. Feb., Seite 1195-1202 |
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| Übergeordnetes Werk: |
volume:12 ; year:2018 ; number:2 ; day:10 ; month:02 ; pages:1195-1202 |
| Links: |
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| DOI / URN: |
10.1007/s11694-018-9733-4 |
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SPR021772738 |
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| 520 | |a Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. | ||
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10.1007/s11694-018-9733-4 doi (DE-627)SPR021772738 (SPR)s11694-018-9733-4-e DE-627 ger DE-627 rakwb eng 630 640 ASE Chakraborty, Subir Kumar verfasserin aut Rheological characterization of gluten free millet flour dough 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. Rheology (dpeaa)DE-He213 Herschel–Bulkley model (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Flow behaviour index (dpeaa)DE-He213 Consistency coefficient (dpeaa)DE-He213 Kotwaliwale, Nachiket verfasserin aut Navale, Surekha Ashok verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2018), 2 vom: 10. Feb., Seite 1195-1202 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2018 number:2 day:10 month:02 pages:1195-1202 https://dx.doi.org/10.1007/s11694-018-9733-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2018 2 10 02 1195-1202 |
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10.1007/s11694-018-9733-4 doi (DE-627)SPR021772738 (SPR)s11694-018-9733-4-e DE-627 ger DE-627 rakwb eng 630 640 ASE Chakraborty, Subir Kumar verfasserin aut Rheological characterization of gluten free millet flour dough 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. Rheology (dpeaa)DE-He213 Herschel–Bulkley model (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Flow behaviour index (dpeaa)DE-He213 Consistency coefficient (dpeaa)DE-He213 Kotwaliwale, Nachiket verfasserin aut Navale, Surekha Ashok verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2018), 2 vom: 10. Feb., Seite 1195-1202 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2018 number:2 day:10 month:02 pages:1195-1202 https://dx.doi.org/10.1007/s11694-018-9733-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2018 2 10 02 1195-1202 |
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10.1007/s11694-018-9733-4 doi (DE-627)SPR021772738 (SPR)s11694-018-9733-4-e DE-627 ger DE-627 rakwb eng 630 640 ASE Chakraborty, Subir Kumar verfasserin aut Rheological characterization of gluten free millet flour dough 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. Rheology (dpeaa)DE-He213 Herschel–Bulkley model (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Flow behaviour index (dpeaa)DE-He213 Consistency coefficient (dpeaa)DE-He213 Kotwaliwale, Nachiket verfasserin aut Navale, Surekha Ashok verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2018), 2 vom: 10. Feb., Seite 1195-1202 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2018 number:2 day:10 month:02 pages:1195-1202 https://dx.doi.org/10.1007/s11694-018-9733-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2018 2 10 02 1195-1202 |
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10.1007/s11694-018-9733-4 doi (DE-627)SPR021772738 (SPR)s11694-018-9733-4-e DE-627 ger DE-627 rakwb eng 630 640 ASE Chakraborty, Subir Kumar verfasserin aut Rheological characterization of gluten free millet flour dough 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. Rheology (dpeaa)DE-He213 Herschel–Bulkley model (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Flow behaviour index (dpeaa)DE-He213 Consistency coefficient (dpeaa)DE-He213 Kotwaliwale, Nachiket verfasserin aut Navale, Surekha Ashok verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2018), 2 vom: 10. Feb., Seite 1195-1202 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2018 number:2 day:10 month:02 pages:1195-1202 https://dx.doi.org/10.1007/s11694-018-9733-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2018 2 10 02 1195-1202 |
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10.1007/s11694-018-9733-4 doi (DE-627)SPR021772738 (SPR)s11694-018-9733-4-e DE-627 ger DE-627 rakwb eng 630 640 ASE Chakraborty, Subir Kumar verfasserin aut Rheological characterization of gluten free millet flour dough 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. Rheology (dpeaa)DE-He213 Herschel–Bulkley model (dpeaa)DE-He213 Apparent viscosity (dpeaa)DE-He213 Flow behaviour index (dpeaa)DE-He213 Consistency coefficient (dpeaa)DE-He213 Kotwaliwale, Nachiket verfasserin aut Navale, Surekha Ashok verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 12(2018), 2 vom: 10. Feb., Seite 1195-1202 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:12 year:2018 number:2 day:10 month:02 pages:1195-1202 https://dx.doi.org/10.1007/s11694-018-9733-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 12 2018 2 10 02 1195-1202 |
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Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. |
| abstractGer |
Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. |
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Abstract Rheology of—pearl, barnyard, little, sorghum and kodo millet dough was studied in terms of apparent viscosity using rotational viscometry where shear rate varied from 0 to 20 $ s^{−1} $ with 15 recording points of 5 s each. Herschel–Bulkley model was used to obtain dough flow behaviour index (n) and consistency coefficient (k). Thirty central composite rotatble designed experiments of five levels were conducted using response surface methodology to prepare the dough with varying—water added to dough (13–21 ml), water temperature, WT (30–70 °C), dough standing time, ST (5–65 min) and dough temperature, DT (40–80 °C). It could be inferred from n and k values that all the millet dough possess non-Newtonian characteristics; pearl, little and kodo millet dough were shear thinning type, while barnyard and sorghum were shear thickening in nature. The dough prepared by non-gluten flours showed high apparent viscosity as compared to refined wheat flour. Analysis of second order model revealed that water for dough making and DT were statistically significant (p < 0.01) in affecting dough characteristics and could be optimised. |
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