A korpa hatasa az oszi buza fajtak lisztjenek minosegere.
1991
Pollhamer E. | Sinkovits B.
In a large-scale variety trial with 22 wheat varieties the modifying effect of bran on the baking quality was studied. Baking tests were carried out with the standard 300-g flour and the method of determining the furnace output. As fine bran parts below 0.6 mm, as coarse bran those above 1.25 mm were used. The modifying effect of bran from normal and malted wheat added per o/o on the baking quality of the BL 55 commercial flour was also examined. The average water uptake of the bran-free control was 59.8 o/o, 69.2 o/o with fine bran, 67.8 o/o with coarse bran and 64.0 o/o with bran from malted wheat added. After kneading the volume was 80 ml in all the four treatments on the average, the volume of the bread was 368 ml in the control, 295 ml with fine bran, 266 ml with coarse bran added, and the weight of the fine bran, 266 ml with coarse bran added, and the weight of the soft part of the bread was 13.9 g in the control, 17.7 g with fine bran, 20.1 g with coarse bran added. Thus, with bran added the quality of the soft part of the bread became poorer and the volume of the bread decreased. On the other hand, the use of bran from malted wheat, even as much as 20 o/o, with 2 o/o vital gluten and 1 o/o oil added, resulted in a larger volume of the bread (540 ml compared with 420 ml in the control).
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