Kernel hardness and dough reological investigation on different wheat varieties

Szabó P., Balázs: Kernel hardness and dough reological investigation on different wheat varieties. Review of faculty of engineering : analecta technica Szegedinensia 1-2. pp. 59-63. (2013)

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Abstract

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).

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2013
Number: 1-2
Page Range: pp. 59-63
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Természettudomány, Mérnöki tudományok
Additional Information: Bibliogr.: 63. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 17. 10:38
Last Modified: 2019. Jan. 04. 10:49
URI: http://acta.bibl.u-szeged.hu/id/eprint/30819

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