Quality characters of wheat flour granulation fractions
1995
Novotna, D. | Prihoda, J. | Brozova, K. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)
In order to study an effect of flour granulation on its characters, 15 different commercial wheat flours T530 were fractionated on a laboratory sieve each to six fractions. Besides, seven of these flours were separeted to two parts, on one sieve only. Moisture, ash content, falling number, protein content, wet gluten, gluten index, 4nd sedimentation value were determined to characterize quality of any of flour fractions as well as original non-fractionated flours. The following relations were testified using regression analysis: 1. flour particle size versus analytical data, 2. between some of the couples of analytical characters. Significant and in some cases non-linear relations between particle size and some of the quality characters were proved.
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