Materialwissenschaftliche und technologische Untersuchungen von Teigen aus Weizen- und Kichererbsenmehlmischungen

II Materials science and technological studies of dough’s from wheatand chickpea flour blends Abstract The aim of this study is to investigate a new product, which to differ itself in their composition, flavor and structure from traditional bakery products on the market and simultaneously identify a balanced content of beneficial nutritional substances. It was attempted, to make a contribution to the clarification of the physical processes and structure formation process and structural change in the wheat dough before and after mixing with chickpea flour. The rheological and technological properties of dough are studied at three different mixing ratios of chickpea flour to wheat flour (10:90, 20:80, 30:70) and further for three different fractions of chickpea flour with different particle size. A content analysis of the used flour components confirmed the different composition of wheatand chickpea flour. The conventional rheological studies of dough at Example Farinograph and Extensograph show clear differences between wheat flour, chickpea flour and their blends. With increasing concentration of chickpeas decrease the viscoelastic relation and therefore the processing performance. The rheological investigations carried out by means UDS 200 (PaarPhysica) with a plate-plate system Modern Oscillation is served to determine the native state structure of the dough in the micro-level. To be used the storage module (G '), loss module (G'') and damping factor (tanδ ) in the experimental positions; amplitudeand frequency sweep, temperature sweep and creep test. The dough demonstrated a deformation-dependent behavior and a distinctive linear viscoelastic behavior in the region of 10 ≤ γ ≤ 10. The curves of storage modulus G ́ and loss modulus G'' run nearly parallel in frequency sweep and G ́ was much greater than G''. This indicates the distinctive solid state characteristics of all dough’s and demonstrated that dough promoted dispersion and not gel-like structure.The level of G 'and G" increase with increasing the chickpea Proportion. Using the temperature sweeps can be simulated the baking properties of dough. By the temperature increase from 20 to 90 °C can be detected the changes of material and process as denaturizing of proteins, pre-and gelatinization of starch granules and the mobilization of water. It was demonstrated that the dough have the best structural stability and homogeneity and processing ability in the optimum range of temperatures, salt concentration and the water. A sensory acceptability of the bakery products is saved up to 20 % concentration of chickpeas. Even though deterioration in the structural formation and a weakening of the gluten formation in the dough system after the addition of chickpea flour were detected that the blends have relatively good viscoelastic behavior (viscoelastic properties will be maintained by the dominance of wheat) to bake acceptable and consumable bread. Finally, the baking performance of genetic modified maize sample is evaluated by rheological methods. These investigation provide inference about optimization strategies for research.The aim of this study is to investigate a new product, which to differ itself in their composition, flavor and structure from traditional bakery products on the market and simultaneously identify a balanced content of beneficial nutritional substances. It was attempted, to make a contribution to the clarification of the physical processes and structure formation process and structural change in the wheat dough before and after mixing with chickpea flour. The rheological and technological properties of dough are studied at three different mixing ratios of chickpea flour to wheat flour (10:90, 20:80, 30:70) and further for three different fractions of chickpea flour with different particle size. A content analysis of the used flour components confirmed the different composition of wheatand chickpea flour. The conventional rheological studies of dough at Example Farinograph and Extensograph show clear differences between wheat flour, chickpea flour and their blends. With increasing concentration of chickpeas decrease the viscoelastic relation and therefore the processing performance. The rheological investigations carried out by means UDS 200 (PaarPhysica) with a plate-plate system Modern Oscillation is served to determine the native state structure of the dough in the micro-level. To be used the storage module (G '), loss module (G'') and damping factor (tanδ ) in the experimental positions; amplitudeand frequency sweep, temperature sweep and creep test. The dough demonstrated a deformation-dependent behavior and a distinctive linear viscoelastic behavior in the region of 10 ≤ γ ≤ 10. The curves of storage modulus G ́ and loss modulus G'' run nearly parallel in frequency sweep and G ́ was much greater than G''. This indicates the distinctive solid state characteristics of all dough’s and demonstrated that dough promoted dispersion and not gel-like structure.The level of G 'and G" increase with increasing the chickpea Proportion. Using the temperature sweeps can be simulated the baking properties of dough. By the temperature increase from 20 to 90 °C can be detected the changes of material and process as denaturizing of proteins, pre-and gelatinization of starch granules and the mobilization of water. It was demonstrated that the dough have the best structural stability and homogeneity and processing ability in the optimum range of temperatures, salt concentration and the water. A sensory acceptability of the bakery products is saved up to 20 % concentration of chickpeas. Even though deterioration in the structural formation and a weakening of the gluten formation in the dough system after the addition of chickpea flour were detected that the blends have relatively good viscoelastic behavior (viscoelastic properties will be maintained by the dominance of wheat) to bake acceptable and consumable bread. Finally, the baking performance of genetic modified maize sample is evaluated by rheological methods. These investigation provide inference about optimization strategies for research.