Evaluation of rheological properties of flour and potato pulp blends using brabender farinograph and E6 haubelt flourgraph

Abstract

The aim of this work is to establish correlations between the values of the Brabender Farinograph and the
E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown
flour with additives (BF add). The following parameters were varied: water absorption capacity,
development time, the stability, the degree of softening and the quality number of wheat and potato flour
mixture. A statistical analysis was made from linear regression equations. The obtained values for the E6
Flourgraph are comparable with Farinograph values and units. Hydration capacity values, calculated for
a standard consistency of 500 HE, UF, obtained on these two devices are in a close correlation, R2
WFadd =
0.8441; R2
BFadd = 0.9995. This demonstrates that flour dough can be characterized in a similar manner by
the two devices. Moreover, the behaviour of the dough obtained from WF add and BF add blended with
5%, 10%, 20%, 30% minced hydrothermally treated potato (Laura variety), was studied. Mixtures with
different rheological properties were obtained. When increasing the percentage of minced
hydrothermally treated potato the formation time and stability decreased the degree of softening
increased and the quality number was lower. The hydration capacity of the mixture dropped by 18,9% for
white flour with additives and 18.71% for brown flour with additives. Predictive results were obtained
for each parameter, R2 ranging from 0.81 to 0.9965. The obtained results indicated that while increasing
the potato starch content in dough, the mixing tolerance decreases, and from this point of view it is
advisable to choose potato varieties which have a low dry matter content.