Influence of chosen factors on water absorption and rheological properties of gluten of bead wheat (Triticum aestivum L.)
2005
Mis, A. (Polska Akademia Nauk, Lublin (Poland). Inst. Agrofizyki), E-mail: [email protected]
The obtained results showed that water absorption indicase WN (non-absorbed water) and WZ (absorbed water) were differentiated first of all by the genotype of the wheat cultivars, only within the spring form the content of absorbed water depended decidedly stronger on the fertilization level and the growing region. As a result of grain ripening, a decease of WN and increase of WZ proceeded simultaneously. Opposite changes of result of intensive moistening and gentle drying of kernels. Higher drying temperatures as well as longer flour storage periods resulted in decreasing of the total water content (WN+WZ) in washed out gluten and increasing of its mechanical strenght IG gluten index
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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