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2003 | 06 | 1 |
Tytuł artykułu

The importance of main components of grains on baking quality of wheat

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Properties of grain and starch from varieties of wheat with different technological quality were measured. It appeared that besides the well known wheat properties such as high gluten content and medium enzymatic activity, the content of soluble carbohydrates is also important from the baking point of view. Moreover, medium solubility, not too low phosphorus content and high molecular mass of starch (isolated from wheat varieties) are essential to good quality of wheat.
Wydawca
-
Rocznik
Tom
06
Numer
1
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue1/food/art-07.html
Twórcy
autor
  • Agriculture University of Krakow, 29 Listopada 46, 31-425 Krakow, Poland
autor
autor
autor
autor
autor
Bibliografia
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  • Fortuna T., Gambuś H., Nowotna A., 1985. Oznaczanie czystości skrobi [Estimation of starch purity]. Zesz. Nauk. AR Krak., 193, 5-11 [in Polish].
  • Gambuś H., 1997. Wpływ fizyczno-chemicznych właściwości skrobi na jakość i starzenie się pieczywa (badania modelowe) [Influence of physico-chemical starch properties on quality and bread staling (model investigation)]. Zesz. Nauk. AR Krak., 226 [in Polish].
  • Gambuś., Nowotna A., 1992. Physicochemical properties of defatted triticale starch. Pol. J. Food Nutr. Sci., 1/42, 101-107.
  • ICC – Standard Methods. Determination of the “Falling Number” according to Hagberg-Perten as a measure of the degree of alpha-amylase activity in grain and flour. No. 107/1, 1995, Vienna.
  • ICC – Standard Methods. Determination of crude fibre value. No. 113, 1995, Vienna.
  • ICC – Standard Methods. Determination of starch content by calcium chloride dissolution. No. 122/1, 1995, Vienna.
  • ICC – Standard Methods. Determination of the wet gluten of wheat flour (glutomatic). No. 137/1, 1995, Vienna.
  • Kobayashi S., Schwartz S. J., Lineback D.R., 1986. Comparison of the structure of amylopectins from different wheat varieties. Cereal Chem., 63, 71-74.
  • Marsh B. B., 1959. The estimation of inorganic phosphate in the presence of adenosine triphosphate. Biochem. Biophys. Acta, 32, 357-359.
  • Modern cereal science and technology, 1987. Y. Pomeranz (ed.). VCH-Publishers 1987. [in Polish]
  • Morris D.L., 1948. Quantitative determination of carbohydrates with Dreywoods anthrone reagent. Science, 107,254-255.
  • Morrison W. R., Laignelet B., 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 1, 9-20.
  • Richter M., Augustat S., Schierbaum F., 1969. Ausgewaehlte Methoden der Stärke-chemie. VEB Fachbuch Ver., Leipzig [in German].
  • Sandstedt R. M., 1961. The function of starch in the baking of breads. Bakers Dig., 36, 36-44.
  • Shorgen M. D., Hashimoto S., Pomeranz Y., 1988. Cereal pentosans: Their estimation and significance. IV. Pentosans in wheat flour varieties and fractions. Cereal Chem., 65, 182-185.
  • Wootton M., Mahdar D., 1993. Properties of starches from Australian wheats. Part 2: Some physico-chemical properties. Staerke, 45, 295-299.
  • Yin Y., Walter C. E., 1992. Pentosans from gluten-washing wastewater: Isolation, characterisation, and role in baking. Cereal Chem., 69, 592-596.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-76fc0136-3a3f-49b1-a1f0-77089f2b8532
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