A comparative study of the quality status of Condor wheat [Triticum aestivum L.] grown in northern Victoria and southern New South Wales [dough properties]
1987
Archer, M.J. | O'Brien, L. (Victorian Dept. of Agriculture and Rural Affairs, Horsham (Australia). Crops Research Inst.)
Testing of samples indicated that Condor wheat grown in north-west Victoria had significantly weaker dough properties than that grown in southern New South Wales. Doughs were less tolerant to mixing in the farinograph and had reduced extensograph maximum resistance, even when there was no difference in protein content between the samples from the two regions. The reduced dough strength in the Victorian samples was associated with lower nitrogen: sulfur ratios and residue protein content and fewer rheologically important disulfide groups per 50 g of flour. These differences were presumed to have resulted from some aspect of the environment during plant growth and development.
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