Dough reological and kernel hardness investigation on different Hungarian winter wheat varieties

Szabó P. B.: Dough reological and kernel hardness investigation on different Hungarian winter wheat varieties. In: Agrár- és vidékfejlesztési szemle, (6) 1. pp. 436-441. (2011)

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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
Heading title:	Poster presentation
Journal or Publication Title:	Agrár- és vidékfejlesztési szemle
Date:	2011
Volume:	6
Number:	1
ISSN:	1788-5345
Page Range:	pp. 436-441
Language:	English
Publisher:	Szegedi Tudományegyetem Mezőgazdasági Kar
Place of Publication:	Szeged
Event Title:	Traditions, innovation, sustainability (2011) (Hódmezővásárhely)
Related URLs:	http://acta.bibl.u-szeged.hu/76074/
Uncontrolled Keywords:	Búza - minőség, Liszt - minőség, Búzatermesztés, Őszi búza
Additional Information:	Bibliogr.: 441. p. ; ill. ; összefoglalás angol nyelven
Subjects:	04. Agricultural sciences 04. Agricultural sciences > 04.01. Agriculture, forestry and fisheries
Date Deposited:	2022. Jun. 30. 14:45
Last Modified:	2022. Jun. 30. 14:45
URI:	http://acta.bibl.u-szeged.hu/id/eprint/76148

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