Effect of short term storage on wheat quality parameters

Gyimes, Ernő and Csercsics, Dóra and Magyar, Zoltán: Effect of short term storage on wheat quality parameters. In: Review of faculty of engineering : analecta technica Szegedinensia, (14) 1. pp. 130-141. (2020)

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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.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2020
Volume: 14
Number: 1
ISSN: 2064-7964
Page Range: pp. 130-141
Publisher: University of Szeged, Faculty of Engineering
Related URLs: http://acta.bibl.u-szeged.hu/69720/
DOI: https://doi.org/10.14232/analecta.2020.1.130-141
Uncontrolled Keywords: Búzafajták - magyar, Tárolás, Gabonatárolás, Raktározás - gabona
Additional Information: Bibliogr.: p. 140-141. ; összefoglalás angol nyelven
Subjects: 04. Agricultural sciences
04. Agricultural sciences > 04.01. Agriculture, forestry and fisheries
04. Agricultural sciences > 04.01. Agriculture, forestry and fisheries > 04.01.03. Agriculture
Date Deposited: 2020. Sep. 15. 11:30
Last Modified: 2020. Sep. 15. 11:30
URI: http://acta.bibl.u-szeged.hu/id/eprint/70181

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