Evaluation of durum wheat grain (Triticum durum Desf.) usefulness for bread production
2004
Rachon, L.,Akademia Rolnicza, Lublin (Poland). Katedra Szczegolowej Uprawy Roslin | Kulpa, D.,Akademia Rolnicza, Lublin (Poland). Katedra Technologii Przemyslu Rolno-Spozywczego i Przechowalnictwa
The study material originated from the experiments conducted at Dept. of Plant Cultivation (Agricultural University of Lublin) where the yielding and grain quality of durum and common wheat were compared. Technological properties were evaluated using Polish line of hard wheat LGR 1359/8 in comparison to common wheat cv. Torka. The pattern of study included 6 combinations: 1. Torka - 100 percent, 2. Torka - 95 percent + LGR1359/8 - 5 percent, 3. Torka - 90 percent + LGR1359/8 - 10 percent, 4. Torka - 70 percent + LGR1359/8 - 25 percent, 5. Torka - 50 percent + LGR1359/8 - 50 percent, 6. LGR1359/8 - 100 percent. After adjusting the grain humidity to the optimum level, milling on QC 109 milling machine was made recording the flour extract and bran efficiency. Then, farinographic evaluation of dough was performed assessing water absorption, time of dough development, time of dough stability, resistance and elasticity. On the basis of sample baking (single-phase method) the following items were determined: dough and bread efficiency and total baking loss as well as bread volume. Organoleptic assessment of the produced bread (shape, flavour, colour, thickness, elasticity etc.) was carried out as well. Moreover, protein and gluten content was analysed. The results point out that slight (5 percent) addition of durum to common wheat improved the elasticity of dough and increased the volume of bread. A higher addition and baking with only using durum flour did not positively affect the quality of bread. KEY WORDS: bread, baking, dough, durum wheat, farinographic evaluation, quality, organoleptic properties
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