Wplyw technologii przemialu ziarna zyta na wartosc uzytkowa maki

• Autorzy: Ratajczak J. , Kolodziejczyk P. , Michniewicz J.
• Języki publikacji: PL

Abstrakty

EN

The main purpose of this study was the selection of rye flour fraction characterized by higher pentosan content and determination of its influence on baking quality of wheat flour. Rye grain was milled using Bűhler laboratory mill. Six types of passage flours (three breaking and three reduction) and bran were obtained. Passage flours were divided into corresponding fractions based on different particie size. The contents of pentosans and ash in all samples were analyzed. The results have demonstrated the highest content of pentosans in the two reduction flours characterized by particle size distribution in the range 50-180 μm. These flours were mixed and the rye flour of higher pentosan content was obtained (HPRF). The next goal was to examine the influence of HPRF fraction on technological properties of wheat flours. To this end the farinographic analysis of wheat flours and laboratory baking test were carried out. For breadmaking procedure wheat flours differed in technological properties supplemented with addition of HPRF were used. Technological testing shown the influence of the addition of HPRF on good suitability of wheat flours for breadmaking purposes. The addition of HPRF gave higher volume of wheat bread.

Słowa kluczowe

PL

maka; przemial; zboza; wartosc uzytkowa; technologia przemialu; ziarno; zyto

• Wydawca: -
• Czasopismo: Pamiętnik Puławski
• Rocznik: 2004
• Tom: 135
• Opis fizyczny: s.259-268,rys.,tab.,bibliogr.

Twórcy

autor

Ratajczak J.

• Akademia Rolnicza, Poznan

autor

Kolodziejczyk P.

autor

Michniewicz J.

Bibliografia

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