Investigation of rheological properties of winter wheat varieties during storage

M. Móré, G. Diósi, Péter Sipos, Z. Győri
{"title":"Investigation of rheological properties of winter wheat varieties during storage","authors":"M. Móré, G. Diósi, Péter Sipos, Z. Győri","doi":"10.1515/ausal-2015-0005","DOIUrl":null,"url":null,"abstract":"Abstract The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"28 1","pages":"63 - 69"},"PeriodicalIF":0.0000,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Universitatis Sapientiae, Alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/ausal-2015-0005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

Abstract

Abstract The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
冬小麦品种贮藏过程流变特性研究
摘要本文介绍了用三个冬小麦品种的面粉制成的面团流变学特性的实验研究结果。我们采用波动法测定小麦粉面团的流变特性,因为它决定了最终产品的质量。2011/2012作物年度,在德布雷森大学Látókép研究农场生产了冬小麦品种(Lupus、Mv Toldi和GK Csillag),并采集了样品。我们进行了短期储存实验(2012年7月- 8月)。分析了3次(2012年7月24日、2012年7月31日、2012年8月21日)在短期贮藏过程中吸水率、面团稳定时间和印质数的变化。结果表明,在贮藏期间,狼疮、Mv Toldi和GK Csillag的烘焙品质有所改善。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
相关文献
A APLICAÇÃO DE UM JOGO PARA MOTIVAÇÃO DO PROCESSO DE ENSINO-APRENDIZAGEM EM CURSOS DE ENGENHARIA E CIÊNCIAS EXATAS
IF 0 Revista Temas em EducacaoPub Date : 2020-05-30 DOI: 10.22478/ufpb.2359-7003.2020v29n2.51646
Flávia Gonçalves Fernandes, Renato Alejandro Tintaya Mollo, F. D. C. Barbosa
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers Nutritional quality and health benefits of roselle calyces Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods Effect of postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1