Nutrition and Qualities Determination of Prevailing Inland Wheat Varieties
2010
Maadani, Soghra | Behmadi, Homa
Wheat has three main parts Endosperm, bran and wheat germ which respectively 83, 5 / 14 and 5 / 2 percent to make up. In different wheat varieties have different properties and production be used. Poor wheat varieties used for baking bread, bread quality decreased, reducing the storage life and therefore will increase the waste ¬ bread. Quality Wheat Bakery function of several factors, including physical and chemical properties and especially the quantity and quality of grain protein is. The project aimed to identify the dominant characteristics of wheat varieties and recommend suitable varieties for the preparation of bread is done. In this study the dominant features 12 from four wheat cultivars in different climates: hot, cold, temperate and Caspian Sea include: Bezostaya Chamran, Tajan, Atrak, Alvand, Alamut, Zarin, Mahdavi, Navid, Roshan, Omid and Sardari to offer Cereal Research Institute for Plant and Seed Improvement 2 kg were determined. These features including grain weight, hectolitre weight and protein, sedimentation zeleny, bread volume, moisture content, grain hardness, falling number, wet gluten percentage, the percentage of dry gluten, gluten index, were flour water absorption. The dough rheological properties, including: arrival time and dough development, dough stability, dough time to relax after the 10th and 12th minutes to help farinograph were determined. Finally, varieties such as Tajan, Bezostaya, and Zarin excellence in terms of quantitative and qualitative features, particularly in the gluten index farinograph properties to produce flat breads are more appropriate. Other varieties of wheat flour can also be given to the qualitative and quantitative properties specified in the project, with a stronger mixing with flour flat bread or other products produced like biscuits, cakes and cookies can be used.
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