Physico-mechanical investigations on different winter wheat varieties
In Hungary the wheat flour is the basic food product. The flour consumption is reducing in the last years and changes the claim the compound of the flour. The consumption of the fine flour is increase, so the baking industries have to use fine flour. Grain texture (hardness) in wheat (Triticum aesti...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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2008
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11782 |
| Tartalmi kivonat: | In Hungary the wheat flour is the basic food product. The flour consumption is reducing in the last years and changes the claim the compound of the flour. The consumption of the fine flour is increase, so the baking industries have to use fine flour. Grain texture (hardness) in wheat (Triticum aestivum L.) is a major determinant of end-usage. Wheat kernel hardness determines quality, flour yield, flour particle-size, water absorption and other quality characteristics of cereals. The hardness is determined by the degree of adhesion between various components of the starchy endosperm cells of the mature wheat grain, notably between starch granules and matrix (gluten) proteins but also between proteins and cell walls. The aim of my research was to determine the kernel hardness with new static methods. To the static methods I used the Lloyd 1000 R Testing Machines and the Instron 5581. I determined the kernel hardness with the well-known and recognized method also. It was the Perten Single Kernel Characterization System (SKCS) 4100 device, NIR technic and the Perten 3303 lab mill. They are the dynamic methods. Registered and widely used Hungarian wheat varieties were applied in the study. It was 23 different winter wheat varieties (13 of HRWW and 10 of SRWW). The samples were labelled with code number. My aim was to compare these methods. |
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| Terjedelem/Fizikai jellemzők: | 95-99 |
| ISSN: | 1788-6392 |