Kernel hardness and dough reological investigation on different 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...

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Bibliographic Details
Main Author: Szabó P. Balázs
Format: Article
Published: 2013
Series:Review of faculty of engineering : analecta technica Szegedinensia
Kulcsszavak:Természettudomány, Mérnöki tudományok
Online Access:http://acta.bibl.u-szeged.hu/30819
Description
Summary: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).
Physical Description:59-63
ISSN:1788-6392