Determination of Wheat Flour Baking Characteristics by Maturograph

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of Wheat Flour Baking Characteristics by Maturograph

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Determination of Wheat Flour Baking Characteristics by Maturograph

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

29th Conference of Slovak Society of Chemical Engeneering

ISBN

80-227-1690-1

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

1

Název nakladatele

Slovenská společnost chemického inženýrství

Místo vydání

Bratislava

Místo konání akce

Tatranské Matliare, Slovensko

Datum konání akce

27. 5. 2002

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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