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...

Teljes leírás

Elmentve itt :
Bibliográfiai részletek
Szerző: Szabó P. B.
Testületi szerző: Traditions, innovation, sustainability (2011) (Hódmezővásárhely)
Dokumentumtípus: Cikk
Megjelent: Szegedi Tudományegyetem Mezőgazdasági Kar Szeged 2011
Sorozat:Agrár- és vidékfejlesztési szemle 6 No. 1
Kulcsszavak:Búza - minőség, Liszt - minőség, Búzatermesztés, Őszi búza
Tárgyszavak:
Online Access:http://acta.bibl.u-szeged.hu/76148
Leíró adatok
Tartalmi kivonat: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).
Terjedelem/Fizikai jellemzők:436-441
ISSN:1788-5345