Ministry of lihad-e-Agriculture Agricultural Research and Education Organization Seed and Plant Improvement Institute "Determination of effect of Alpha amylase activity in some wheat cultivars and their f1our(with different extraction rate)and dough characteristics on making high quality Barbari bread In industrial scale"
2005
Rashmekarim, Kavoos | Mohamadkhani, Ali | Babaee, Ebrahim | Morteza gholi, Maryam
In this Study we considered effects of different Extraction Rates of Wheat flours on the quality of "Barberi Bread" .In this regard seven cultivars from cultivated wheats of Cereals Research Department of Seed and Plant Improvement Institute were selected(Bezoostaya,Pishtaz,Shiraz,Ghods,Mahdavi ,Alvand & Cha mran). Flours were extracted from them at 75,82 & 85% Extraction Rates and their Doughs and Breads Quality were evaluated. Results showed that quality characteristics like Falling Number,Kernel Protein%,wet Gluten %,Zeleny Index, Water Absorbtion%,Dough Resistanse,Valorimetery value differed for the evaluated and Statistical results and ranking of different samples gave a good idea about the superiority of the flour with 821;1/0 extraction to others. By adding different treatments of malt's powder from Barly the outcomes of more alpha amylase on the flour with 82% extraction rate were studied. Results demonstrated clear direct impacts of different levels of Malt's flour on flours with different alapha amylase activity (different falling numbers). Mixtures with 0.5 & 1% of mart's flour showed good bread's final quality depending on their higher or lower alpha amylase activity. Malt at 0.5% made the doughs with lower falling number better and by 1 % malt, flours with higher falling number had a better performance.
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