Size of wheat grains and rheological properties of dough
2000
Majewska, K. | Gudaczewski, W. | Fornal, L. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych)
Effect of sizing wheat grains (fractions 3.2; 3.2-2.5; 2.5 mm) on rheological properties of the dough was studied. Relationships between these properties and geometrical grain dimensions defined by computer image analysis, were also determined. Dough rheological properties were examined in extrusion chamber coupled with the Instron 4301 apparatus. Sizing of wheat grain significantly affected two dough rheological parameters - maximum force and energy of extrusion, in samples of defined two wheat cultivars. Significantly correlated were also A-coefficient (protein content per 1 square mm grain surface), dough compression strength and maximum extrusion force
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