Comparing the technological value of spelt grains to common wheat grains
2008
Krawczyk, P. | Ceglinska, A. | Kardialik, J.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
In this paper, some technological properties of spelt and common wheat grains were compared. In the grain, the following was determined: weight of 1000 grains (TGM), powder density, glassiness, moisture content, content of mineral components in the form of ash, quantity and quality of gluten, and falling number. Besides physicochemical properties of the flour, the starch damage degree and reological and baking properties were analysed. It was found that the spelt grain contained more mineral components compared to the common wheat. The flour obtained from spelt grain contained more gluten, but the quality of this gluten was lower. The analysis of reological properties proved a shorter stability time of spelt dough. The bread volume was correlated with the damage degree of starch
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