Dielectric properties of wheat flour mixed with oat meal
Deta Łuczycka , Anna Czubaszek , Magdalena Fujarczuk , Krzysztof Pruski
Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour. © 2013 Institute of Agrophysics, Polish Academy of Sciences.
|Journal series||International Agrophysics, ISSN 0236-8722, (A 25 pkt)|
|Keywords in English||Dielectric loss factor, Electrical properties, Oat middlings, Wheat flou|
|ASJC Classification||; ; ;|
|Score|| = 25.0, 14-04-2020, ArticleFromJournal|
= 25.0, 14-04-2020, ArticleFromJournal
|Publication indicators||= 4; = 5; : 2013 = 1.037; : 2013 = 1.142 (2) - 2013=1.167 (5)|
|Citation count*||4 (2019-11-27)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.