Water absorption of wheat flour – comparison of direct and indirect methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43925457" target="_blank" >RIV/60461373:22330/23:43925457 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2023.15.2.04.pdf" target="_blank" >http://www.ptfos.unios.hr/novicjfst/wp-content/uploads/2024/01/CJFST.2023.15.2.04.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17508/CJFST.2023.15.2.04" target="_blank" >10.17508/CJFST.2023.15.2.04</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Water absorption of wheat flour – comparison of direct and indirect methods

Popis výsledku v původním jazyce

For comparison of three methods for evaluation of water absorption, set of 44 flour samples of the Czech food wheat was collected from harvest year 2021. Food wheat was represented by 23 items from standard maturity collection ‘S2’ and 21 items of early maturity collection ‘VR2’. All flour samples were obtained using a laboratory mill, and were characterised by ash and protein content (0.50-0.63% and 10.55-14.75%, respectively). The water absorption was evaluated using of standard direct procedure on the Farinograph-TS (from 55.7% to 63.2% on flour weight) and by two indirect procedures – as a NIR spectroscopy and with the help of the centrifuge (ranges 60.1-67.1% and 67.6-77.2%). Between S2 and VR2 subgroups by ANOVA, no significant difference was found in all qualitative parameters (P = 95%). According to the mentioned scales for both indirect determinations of water absorption, prediction of the standard farinograph water absorption was more accurate by the NIR technique (minimal and maximal pair differences 1.01 and 6.86 percent points, in contrast to 1.78 and 14.87 percent points for the centrifuge method). Linear regression confirmed the primary importance of protein content for water absorption, but at the same time, the ash portion of could not be omitted, too.

Název v anglickém jazyce

Water absorption of wheat flour – comparison of direct and indirect methods

Popis výsledku anglicky

For comparison of three methods for evaluation of water absorption, set of 44 flour samples of the Czech food wheat was collected from harvest year 2021. Food wheat was represented by 23 items from standard maturity collection ‘S2’ and 21 items of early maturity collection ‘VR2’. All flour samples were obtained using a laboratory mill, and were characterised by ash and protein content (0.50-0.63% and 10.55-14.75%, respectively). The water absorption was evaluated using of standard direct procedure on the Farinograph-TS (from 55.7% to 63.2% on flour weight) and by two indirect procedures – as a NIR spectroscopy and with the help of the centrifuge (ranges 60.1-67.1% and 67.6-77.2%). Between S2 and VR2 subgroups by ANOVA, no significant difference was found in all qualitative parameters (P = 95%). According to the mentioned scales for both indirect determinations of water absorption, prediction of the standard farinograph water absorption was more accurate by the NIR technique (minimal and maximal pair differences 1.01 and 6.86 percent points, in contrast to 1.78 and 14.87 percent points for the centrifuge method). Linear regression confirmed the primary importance of protein content for water absorption, but at the same time, the ash portion of could not be omitted, too.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Croatian Journal of Food Science and Technology

ISSN

1847-3466

e-ISSN

1848-9923

Svazek periodika

15

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

10

Strana od-do

163-172

Kód UT WoS článku

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EID výsledku v databázi Scopus

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