Solvent retention capacity (src’s) profiles and technological quality parameters of selected Czech wheat varieties

• Autorzy: Svec I. , Hruskova M. , Karas J.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

retention capacity; milling quality; quality parameter; baking quality; spring wheat; wheat variety; gluten; performance index; harvest

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2013
• Tom: 16
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume16/issue3/art-11.html

Twórcy

autor

Svec I.

• Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Prague, Czech Republic

autor

Hruskova M.

• Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Prague, Czech Republic

autor

Karas J.

• Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Bibliografia

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• 2. Duyvejonck A.E., Lagrain B., Pareyt B., Courtin C.M. and Delcour J.A., 2011. Relative contribution of wheat flour constituents to solvent retention capacity profiles of European wheats. Journal of Cereal Science, 53, 312–318.
• 3. Dvořáček V., Papoušková L., Prohasková A., Rijláková B., 2011. Effect of technological parameters of grain polysaccharide complex on final baking value in common wheat. Proceedings of 7th International Conference on Polysaccharides – Glycoscience. – Prague, Czech Republic, 89–93.
• 4. Faměra O., Dotlačil L., Kouřimská L., 2011. The effect of grain amylase activity on selected quality characteristics. Proceedings of 7th International Conference on Polysaccharides – Glycoscience. – Prague, Czech Republic, 94–97.
• 5. Gaines C.S., 2000. Report of the AACC committee on soft wheat flour. Method 56–11. Solvent Retention Capacity Profile. Cereal Foods World, 45, 303–306.
• 6. Guttieri M.J., Becker C., Souza E.J., 2004. Application of wheat meal solvent retention capacity tests within soft wheat breeding populations. Cereal Chem., 81, 261–266.
• 7. Guttieri M.J., McLean R., Lanning S.P., Talbert L.E., Souza E.J., 2002. Assessing environmental influences on solvent retention capacities of two soft white spring wheat cultivars. Cereal Chem., 79, 880–884.
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• 11. Hrušková M., Švec I., Karas J., 2012. Solvent retention capacity values in relation to the Czech commercial wheat quality. Internat. J. Food Sci. Technol., 47, 2421–2428.
• 12. Igrejas G., Gaborit T., Oury F.X. Chiron H., Marion D., Branlard G., 2001. Genetic and environmental effects on puroindoline-a and puroindoline-b content and their relationship to technological properties in French bread wheats. J. Cereal Sci., 34, 37–47.
• 13. Kweon M., Slade L., Levine H., 2011. Solvent retention capacity (SRC) testing of wheat flour: principles and value in predicting flour functionality in different wheat-based food processes, as well as in wheat breeding. A Review. Cereal Chem., 88, 537–552.
• 14. Oliette B., Pérez G.T., Gómez M., Ribotta D., Moiraghi M., León A.E., 2010. Use of wheat, triticale and rye flours in layer cake production. J. of Food Sci. Technol., 45, 697–706.
• 15. Pasha I., Anjum F.M., Butt M.S., 2009. Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality. LWT – Food Sci.Technol., 42, 418–423.
• 16. Ram S., Singh R., 2004. Solvent retention capacities of Indian wheats and their relationship with cookie-making quality. Cereal Chem., 81, 128–133.
• 17. Sedláček T., 2009. Retenční kapacita jako nástroj pro predikci kvality pšenice. Proceedings of 18th specialised seminary Qualima. Pardubice, Czech Republic, 28–32 [in Czech].
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