Zastosowanie mixolabu w ocenie wartości wypiekowej ziarna i mąki

• Autorzy: Szafranska A.

Warianty tytułu

EN

Utilization of mixolab for determination of the baking value of wheat and flour

• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono nową metodę oceny właściwości reologicznych ciasta za pomocą aparatu mixolab firmy Chopin Technologies. Wskazano protokoły, według których można wykonywać ocenę jakości ziarna i mąki oraz parametry odczytywane z wykresu odzwierciedlające zmiany cech ciasta zachodzące w trakcie jego przygotowania i następnie wypieku pieczywa. Przytoczono także wyniki aktualnych badań naukowych dotyczących możliwości wykorzystania mixolabu w ocenie jakości ziarna i mąki.

EN

The article presents the new method of determination the rheological properties of dough tested by mixolab (Chopin Technologies). Mixolab protocols for evaluation of the quality of grain or flour was specified as well as parameters obtained from Mixolab curve reflecting changes in the dough characteristics occurring during its preparation and bread baking. The latest scientific studies concerning the possibilities of mixolab utilization in assessment the quality of grain and flour were also presented.

Słowa kluczowe

PL

ziarno; maka pszenna; maka zytnia; zyto; pszenica; ocena jakosci; jakosc; ciasto; wlasciwosci reologiczne; wartosc wypiekowa; aparat mixolab; wypiek pieczywa; piekarstwo; surowce piekarskie

• Wydawca: -
• Czasopismo: Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
• Rocznik: 2016
• Tom: 71
• Numer: 1
• Opis fizyczny: s.28-42,tab.,wykr.,bibliogr.

Twórcy

autor

Szafranska A.

• Zakład Przetwórstwa Zbóż i Piekarstwa, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im.prof.Wacława Dąbrowskiego, ul.Rakowiecka 36, 02-532 Warszawa

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