Dough reological and kernel hardness investigation on different Hungarian winter wheat varieties
The aim of this research was the investigation of winter wheat varieties, the kernel hardness and the dough features. We determined the kernel hardness with two dynamic methods. We measured the parameters of flour. The correlations among hardness index and the examined flour parameters were also sig...
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| Corporate Author: | |
| Format: | Article |
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Szegedi Tudományegyetem Mezőgazdasági Kar
Szeged
2011
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| Series: | Agrár- és vidékfejlesztési szemle
6 No. 1 |
| Kulcsszavak: | Búza - minőség, Liszt - minőség, Búzatermesztés, Őszi búza |
| Subjects: | |
| Online Access: | http://acta.bibl.u-szeged.hu/76148 |
| Summary: | The aim of this research was the investigation of winter wheat varieties, the kernel hardness and the dough features. We determined the kernel hardness with two dynamic methods. We measured the parameters of flour. The correlations among hardness index and the examined flour parameters were also significant (r=0.816-0.876). We found strong correlation between the grinding energy (eg) and water absorption (r=0.878) of the flour. Hardness index – wet gluten (r=0.833), and hardness index – water absorption (r=0.876), hardness index – P value of alveograph (r=0.816) showed also positive correlations. We found correlation the water absorption and P value of alveograph (r=0.873). |
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| Physical Description: | 436-441 |
| ISSN: | 1788-5345 |