{"id":6420,"date":"2023-04-17T20:06:21","date_gmt":"2023-04-17T20:06:21","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=6420"},"modified":"2023-04-17T20:06:21","modified_gmt":"2023-04-17T20:06:21","slug":"study-of-the-rheological-properties-of-flour-produced-from-some-varieties-of-syrian-wheat-and-their-mixtures-using-mixolab","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=6420","title":{"rendered":"Study of the Rheological Properties of Flour Produced From Some Varieties of Syrian Wheat and their Mixtures Using Mixolab"},"content":{"rendered":"

Rabab Saoud(1)<\/sup><\/strong>*,\u00a0 Ramez Mohammad(1)<\/sup> and\u00a0 Sanaa Sara(2)<\/sup><\/strong><\/span><\/p>\n

(1). Department of Food Sciences, Faculty of Agriculture , Tishreen University, Lattakia. Syria<\/span><\/p>\n

(2). Department of Biology, Faculty of Science , Tishreen University, Lattakia. Syria<\/span><\/p>\n

(*Corresponding author: Eng. Rabab Saoud. E-Mail: rabab.s.saoud.2019@gmail.com<\/a>)<\/span><\/p>\n

Received 10\/12\/2021\u00a0 \u00a0 \u00a0 \u00a0 \u00a0Accepted 20\/03\/2022<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

The aim of the research is to study the rheological properties of flour extracted from four varieties of Syrian wheat at extraction rate 70% after mixing them with each other as follows: \/Sham4<\/sub><\/strong> – Sham8<\/sub><\/strong> \u2013 (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>) \u2013 (Sham4<\/sub><\/strong> and Sham7<\/sub><\/strong>)- (Sham8<\/sub><\/strong> and Sham5<\/sub><\/strong>) \u2013 (Sham8<\/sub><\/strong> and Sham7<\/sub><\/strong>)\/ Using the Mixlab device, the research was carried out in cooperation between the grain laboratory at the Faculty of Agriculture at Tishreen University and the grain laboratory in the General Organization for Trade, Storage and Processing of Grains, Latakia Branch during the period 2020- 2021, The results showed an increase in C2<\/sub><\/strong> values \u200b\u200bin flour after adding 20% \u200b\u200bof durum wheat to the mixtures, and the highest value was in the flour (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>) 0.46 N. M-1<\/sup>, C3<\/sub><\/strong> values \u200b\u200branged between (1.59-1.82) N. M-1<\/sup>, and the lowest value was in flour (Sham4 <\/sub>and Sham7<\/sub><\/strong>) mixture, C4<\/sub><\/strong> values \u200b\u200branged between (1.5-1.87) N. M-1<\/sup> and the lowest values \u200b\u200bwere in Cham8<\/sub><\/strong> and its mixtures, while C5<\/sub><\/strong> values \u200b\u200branged between (3.03-3.36) N. M-1<\/sup>, The results also showed an increase in the stability of dough by adding durum wheat to the mixtures, and the values \u200b\u200branged between 6 minutes in the flour of Cham8<\/sub><\/strong> and 7.47 minutes in the flour of the mixture (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>), the water absorption values \u200b\u200branged between (55-57.03)% and the development time between (3.33-4.16) minutes, The results of the research showed that the flour of the mixture (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>) was the strongest flour among the studied samples, and the flour of Cham4<\/sub><\/strong> variety was superior to the flour of Cham8<\/sub><\/strong> in terms of rheological properties.<\/span><\/p>\n

Keywords:<\/strong> durum wheat flour, soft wheat flour, rheological properties of Syrian wheat flour, mixolab.<\/span><\/p>\n

Full paper in Arabic: pdf<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Rabab Saoud(1)*,\u00a0 Ramez Mohammad(1) and\u00a0 Sanaa Sara(2) (1). Department of Food Sciences, Faculty of Agriculture , Tishreen University, Lattakia. Syria (2). Department of Biology, Faculty of Science , Tishreen University, Lattakia. Syria (*Corresponding author: Eng. Rabab Saoud. E-Mail: rabab.s.saoud.2019@gmail.com) Received … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6420","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/6420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6420"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/6420\/revisions"}],"predecessor-version":[{"id":6423,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/6420\/revisions\/6423"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}