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Effects of adding dry gluten powder to common wheat flour on the quality of pasta

100%

Spychaj R., Gil Z.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 1

The aim of this research was to determine the effects of adding dry gluten powder (DGP) on the properties of common wheat flour dough and pasta. The experiment was done using flours obtained from common winter wheat cultivars (Mikon, Pegassos), enriched with 3% and 6% dry gluten powder additives. For comparative purposes, semolina was used. The dry gluten powder originated from three producers and varied in terms of quality (water absorption, ash content). It was observed that the incorporation of dry gluten powder into common wheat flour brought about a higher carotenoid pigment content and lower L* and higher b* index values of pasta dough. Compared with common wheat flour products, pasta with added dry gluten powder showed less cooked weight and cooking loss, and more firmness. The Mikon cultivar flour pasta recorded a longer cooking time, more cooked weight and more cooking loss than the Pegassos cultivar flour pasta.

2

Evaluation of qualitative features of Mikon cultivar winter wheat grain and flour depending on selected agronomic factors

80%

Knapowski T., Ralcewicz M.

Electronic Journal of Polish Agricultural Universities. Series Agronomy

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2004

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tom 07

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nr 1

A field experiment was carried out at the Minikowo Agricultural Experiment Station the vicinity of Bydgoszcz and aimed at defining the effect of the sowing date and nitrogen fertilisation on yielding and selected technological parameters of Mikon winter wheat grain and flour. Two sowing dates were applied (factor I): optimal in a given year and 2-week delayed date and 4 nitrogen fertilisation levels (factor II): 0, 80, 120 and 160 kg Nˇha-1. The sowing date delayed by two weeks, as compared with the optimal date, significantly decreased the grain yield by 6.6% and increased the content of wet gluten and the value of sedimentation ratio. The dose of 120 kg Nˇha-1 was most favourable for Mikon winter wheat yielding. A further increase in N fertilisation used to show a tendency for decreased wheat yielding.

3

Plonowanie odmian pszenicy ozimej w zroznicowanych srodowiskach

61%

Weber R., Zalewski D.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2004

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nr 233

17-28

4

Pszenica ozima na cele wypiekowe

51%

Kaczynski L.

Agrochemia

|

1995

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nr 08

3-5

5

Dni Otwartych Drzwi w Mikołowie-Śmiłowicach

41%

L.P.

Agrochemia

|

1995

|

nr 09

Ograniczanie wyników

2 Agrochemia

1 Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

1 Electronic Journal of Polish Agricultural Universities. Series Agronomy

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Gil Z.

1 Kaczynski L.

1 Knapowski T.

1 L.P.

1 Ralcewicz M.

1 Spychaj R.

1 Weber R.

1 Zalewski D.

1 2005

2 2004

2 1995

Effects of adding dry gluten powder to common wheat flour on the quality of pasta

Evaluation of qualitative features of Mikon cultivar winter wheat grain and flour depending on selected agronomic factors

Plonowanie odmian pszenicy ozimej w zroznicowanych srodowiskach

Pszenica ozima na cele wypiekowe

Dni Otwartych Drzwi w Mikołowie-Śmiłowicach