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Titolo:
Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes
Autore:
Marchylo, BA; Dexter, JE; Clarke, FR; Clarke, JM; Preston, KR;
Indirizzi:
Canadian Grain Commiss, Grain Res Lab, Winnipeg, MB R3C 3G8, Canada Canadian Grain Commiss Winnipeg MB Canada R3C 3G8 peg, MB R3C 3G8, Canada Agr & Agri Food Canada, Semiarid Prairie Agr Res Ctr, Swift Current, SK S9H 3X2, Canada Agr & Agri Food Canada Swift Current SK Canada S9H 3X2 SK S9H 3X2, Canada
Titolo Testata:
CANADIAN JOURNAL OF PLANT SCIENCE
fascicolo: 4, volume: 81, anno: 2001,
pagine: 611 - 620
SICI:
0008-4220(200110)81:4<611:RABQGS>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
STATISTICAL EVALUATION; BREADMAKING QUALITY; MIXING PROPERTIES; PROTEIN-CONTENT; SPAGHETTI; SUBUNITS; TESTS; VISCOELASTICITY; ENVIRONMENT; IMPROVEMENT;
Keywords:
durum wheat; bread making quality; gluten strength; physical dough properties; pasta cooking quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
52
Recensione:
Indirizzi per estratti:
Indirizzo: Marchylo, BA Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada Canadian Grain Commiss 1404-303 Main St Winnipeg MB Canada R3C 3G8
Citazione:
B.A. Marchylo et al., "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes", CAN J PLANT, 81(4), 2001, pp. 611-620

Abstract

Fifty-four durum wheat (Triticum durian) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (Gl) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking qualitywas evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40 degreesC) and high (70 degreesC) temperatures. The effect of genotype on physical dough measurements, baking quality andspaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 23:37:32