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Titolo:
THE POSSIBILITIES OF IMPROVEMENT OF FLOUR QUALITY FROM WHEAT-VARIETIES OF THE CZECH ASSORTMENT BY THE EFFECT OF LECITHIN AND SOYBEAN PROTEIN
Autore:
PETR J; PRUGAR J; KLAMANN G;
Indirizzi:
RES INST CROP PROD PRAGUE CZECH REPUBLIC
Titolo Testata:
Rostlinna vyroba
fascicolo: 5, volume: 40, anno: 1994,
pagine: 447 - 455
SICI:
0370-663X(1994)40:5<447:TPOIOF>2.0.ZU;2-D
Fonte:
ISI
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
J. Petr et al., "THE POSSIBILITIES OF IMPROVEMENT OF FLOUR QUALITY FROM WHEAT-VARIETIES OF THE CZECH ASSORTMENT BY THE EFFECT OF LECITHIN AND SOYBEAN PROTEIN", Rostlinna vyroba, 40(5), 1994, pp. 447-455

Abstract

Within the co-operation of the Division of Plant Products at the Research Institute for Crop Production, Praha-Ruzyne, with the Lucas MeyerCompany, Hamburg, flours of selected wheat varieties of the Czech assortment (one spring and six winter varieties) were tested for changes in baking and technological properties as affected by improving preparations Emulthin M-501 and Soyapan. These preparations were tested for the first time in the Czech Republic. This was connected to the studies carried out in the previous years on renowned research workplaces ofEurope and the U.S.A. The use of improving agents led to an increase in the volume of all evaluated samples. The highest relative increase in the volume of bread (by 23 %) was found out in the spring wheat, the Jara variety with a very low baking quality. The effect of improvingagents was least manifested in an increase of the bread volume in theButin variety, though significant improvement was recorded in dough and bread properties. The application of improving agents was manifested in the best Hana variety, as expected, by a slight improvement. Verygood properties of the latter variety, together with improving agents, were fully manifested in an experimental variant with prolonged timeof leavening when the increase in specific volume of bread was significant. Based on the results of test and with the knowledge of important parameters of milling quality of evaluated varieties, it can be saidthat the use of improving agents brings on the increase in the bread volume and quality but has almost no effect on a water-absorptive capacity of flours and the dough yield. This applies particularly to varieties of low technological value. It follows from it that the varietal composition and wheat properties, supplied for processing into mills and baking plants, should be considered from now on. The use of improving agents to increase the quality of parts composed of unsuitable wheat varieties seems to be irrational.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 10:37:34