Modelling of viscosity of five selected cereals determined by traditional methods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43921950" target="_blank" >RIV/60461373:22330/22:43921950 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Modelling of viscosity of five selected cereals determined by traditional methods
Original language description
By using of amylograph and viscograph, the dependence of flour suspension viscosity (wheat, spelt, rye, corn, and rice) on flour weight (20-130 g and 20-170 g, respectively) was measured. Temperatures of the pasting beginning decreased significantly with increasing flour amount. According to the regression, the botanical origin of plain flour did not play a verifiable role and the viscosity has at least a quadratic (or more precisely cubic) dependence related to the flour weight. In the case of the quadratic regression, the coefficients of determination R2 were calculated in the range <0.9672; 0.9955> for the amylograph and <0.9474; 0.9889> for the viscograph proof. The course of regression models of amylograph and viscograph maxima shows a very close pair correlation (for N = 40, r = 0.878; P = 99.9%). Summarised, both rheological tests demonstrated the same tendency, but the viscograph proof rendered lower values of viscosity maxima. Further important correlation was testified among flour dosages 50-90 g and viscosity maximum, confirming the possibility to lower the standard 80 g flour weight to obtain reproducible results, as is allowed in the international norm ICC.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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