Determination of Wheat Flour Baking Characteristics by Maturograph

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00003854" target="_blank" >RIV/60460709:41210/02:00003854 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of Wheat Flour Baking Characteristics by Maturograph
Original language description
In this work is studied the properties of the variety and commercial wheat flour samples by means of maturograph. The dough was prepared by standard method at farinograph (Brabender, Germany). At the same time the flour samples were tested by baking method (RMT test modified at Czech technology) using two proofing times - the standard proofing time and the optimum proofing time found by maturograph. Wheat flours have various maturograph behaviour and the final bakery products from these samples have also different specific volumes at standard baking test. Optimal final proofing time results in increasing bread specific volume in the dependence of technological flour quality. Maturograph parameters correlate with bread specific volume.Their correlationwith wet gluten content and Zeleny sedimentation value was not proved in testing set of samples.
Czech name
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Czech description
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
29th Conference of Slovak Society of Chemical Engeneering
ISBN
80-227-1690-1
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
1
Publisher name
Slovenská společnost chemického inženýrství
Place of publication
Bratislava
Event location
Tatranské Matliare, Slovensko
Event date
May 27, 2002
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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