{"title":"短期贮藏对小麦品质参数的影响","authors":"E. Gyimes, Dóra Csercsics, Z. Magyar","doi":"10.14232/analecta.2020.1.130-141","DOIUrl":null,"url":null,"abstract":"Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an ambient temperature. The results of quality evaluation showed that 5 soft wheat varieties (GK Csongrád, GK Garaboly, GK Hattyú, GK Holló, GK Nap) and 6 hard wheat varieties (GK Ati, GK Békés, GK Élet, GK Kalász, GK Petúr, GK Verecke) were involved in the study. Further, the flour yield, the gluten index and the water absorbance capacity has significantly decreased after 9 months storage time when compared to 3 months storage interval.","PeriodicalId":213647,"journal":{"name":"Analecta Technica Szegedinensia","volume":"74 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of short term storage on wheat quality parameters\",\"authors\":\"E. Gyimes, Dóra Csercsics, Z. Magyar\",\"doi\":\"10.14232/analecta.2020.1.130-141\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an ambient temperature. The results of quality evaluation showed that 5 soft wheat varieties (GK Csongrád, GK Garaboly, GK Hattyú, GK Holló, GK Nap) and 6 hard wheat varieties (GK Ati, GK Békés, GK Élet, GK Kalász, GK Petúr, GK Verecke) were involved in the study. Further, the flour yield, the gluten index and the water absorbance capacity has significantly decreased after 9 months storage time when compared to 3 months storage interval.\",\"PeriodicalId\":213647,\"journal\":{\"name\":\"Analecta Technica Szegedinensia\",\"volume\":\"74 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Analecta Technica Szegedinensia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14232/analecta.2020.1.130-141\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Analecta Technica Szegedinensia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14232/analecta.2020.1.130-141","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究采用11个不同工艺品质的已登记小麦品种作为面包样品。这些样本被分成两组。第一组11个品种全部保存3个月，第二组常温保存9个月。质量评价结果表明，5个软质小麦品种(GK Csongrád、GK Garaboly、GK Hattyú、GK Holló、GK Nap)和6个硬质小麦品种(GK Ati、GK b - k - s、GK Élet、GK Kalász、GK Petúr、GK Verecke)参与了本研究。与贮藏3个月相比，贮藏9个月后面粉产量、面筋指数和吸水率均显著降低。
Effect of short term storage on wheat quality parameters
Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an ambient temperature. The results of quality evaluation showed that 5 soft wheat varieties (GK Csongrád, GK Garaboly, GK Hattyú, GK Holló, GK Nap) and 6 hard wheat varieties (GK Ati, GK Békés, GK Élet, GK Kalász, GK Petúr, GK Verecke) were involved in the study. Further, the flour yield, the gluten index and the water absorbance capacity has significantly decreased after 9 months storage time when compared to 3 months storage interval.
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