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Journal articles on the topic 'Farinograph absorption'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Liniņa, Anda, Daiga Kunkulberga, and Antons Ruža. "Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 68, no. 3-4 (2014): 158–65. http://dx.doi.org/10.2478/prolas-2014-0018.

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Abstract The aim of this investigation was to describe the variation of water absorption and mixing properties of wholemeal dough, depending on effects of, different rates of nitrogen (N) application (N60, N90, N120, N150), weather conditions (in 2010 and 2011) and grain storage time (60, 120, and 360 days) for two cultivars of winter wheat (in Triticum aestivum L.). Trials included winter wheat varieties ‘Bussard’ and ‘Zentos’; both cultivars have high bread-making quality. The farinograph water absorption and wholemeal dough mixing characteristics - dough development time, dough stability ti

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2

Preston, K. R., P. Hucl, T. F. Townley-Smith, J. E. Dexter, P. C. Williams, and S. G. Stevenson. "Effects of cultivar and environment on farinograph and Canadian short process mixing properties of Canada Western Red Spring wheat." Canadian Journal of Plant Science 81, no. 3 (2001): 391–98. http://dx.doi.org/10.4141/p00-137.

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Fourteen Canada Western Red Spring (CWRS) wheat (Triticum aestivum L.) cultivars grown at six Saskatchewan sites in 1995 were used to assess the impact of cultivar and environment on dough mixing properties. ANOVA showed that cultivar, environment and interactions thereof generally had highly significant effects on farinograph and Canadian short process (CSP) water absorption and mixing parameters. Most of the variance in farinograph and CSP absorption could be attributed to environment, while cultivar was the predominant contributor to farinograph dough development time and stability. Both cu

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3

Kaur, K., O. M. Lukow, K. R. Preston, and L. J. Malcolmson. "How well do early-generation quality tests predict flour performance?" Canadian Journal of Plant Science 84, no. 1 (2004): 71–78. http://dx.doi.org/10.4141/p03-071.

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A wide range of flours varying in prote in content, strength and baking quality were used to investigate the relationship between early-generation screening tests at the Cereal Research Centre, advanced generation testing at the Grain Research Laboratory (GRL) and pilot-scale commercial testing at the Canadian International Grains Institute (CIGI) and Warburton Foods Ltd. Correlations among flour protein content, mixograph, farinograph and baking characteristics were performed. Strong correlations were found between protein content, mixograph peak height and mixograph total energy with baking

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4

Fowler, D. B., and M. I. P. Kovacs. "Influence of protein concentration on farinograph absorption, mixing requirements and mixing tolerance." Canadian Journal of Plant Science 84, no. 3 (2004): 765–72. http://dx.doi.org/10.4141/p03-148.

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Accurate and precise measurements of grain quality traits are required throughout the wheat (Triticum aestivum L. Em. Thell.) production and marketing chain to ensure that quality standards are maintained. In the present study, spring and winter wheat genotypes representing a wide range of grain quality types and protein concentration (PC) were grown in dry land and irrigated nitrogen fertilizer trials in western Canada to determine the influence of flour PC and quality on farinograph water absorption, mixing requirements and mixing tolerance. As expected, there was a strong linear relationshi

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5

Pečivová, Pavlína, Kateřina Juříková, Iva Burešová, Monika Černá, and Jan Hrabě. "The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 6 (2011): 255–64. http://dx.doi.org/10.11118/actaun201159060255.

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The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 b

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6

Diósi, G., M. Móré, and P. Sipos. "Role of the farinograph test in the wheat flour quality determination." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (2015): 104–10. http://dx.doi.org/10.1515/ausal-2015-0010.

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Abstract Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard) 6383 in 1998. As the interest in the results of other rheological test increased from our access

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7

Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Fifty-four durum wheat (Triticum durum) 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 (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was 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°C) and high (70°C) temperatures. The effect of

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8

Hrušková, M., M. Bednářová, and F. Novotný. "Wheat flour dough rheological characteristics predicted by NIRSystems 6500." Czech Journal of Food Sciences 19, No. 6 (2013): 213–18. http://dx.doi.org/10.17221/6610-cjfs.

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Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence betwee

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9

Xu, Yingying, Clifford A. Hall III, and Frank A. Manthey. "Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics." Journal of Food Research 3, no. 6 (2014): 83. http://dx.doi.org/10.5539/jfr.v3n6p83.

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<p>Flaxseed (<em>Linum usitatissimum</em>) is an oilseed that is high in omega-3 fatty acid, dietary fiber and lignan. These components are responsible for the health promoting effects of flaxseed. Incorporating flaxseed into foodstuffs such as bread is an approach to increase dietary flaxseed. However, the need for a rapid screen method is needed since a complete baking process may take several hours. Correlating Farinograph parameters with bread characteristics may result in a rapid test that would allow for researchers to identify the proper levels of flaxseed addition to

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10

Atkins, Thomas D., and Nigel G. Larsen. "Prediction of mechanical dough development, water absorption and baking performance from farinograph parameters." Journal of the Science of Food and Agriculture 53, no. 2 (1990): 243–52. http://dx.doi.org/10.1002/jsfa.2740530212.

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11

Makawi, Abubaker Bashir, Mohamed Ishaq Mahmood, Hayat Abdel Rahman Hassan, and Isam A. Mohamed Ahmed. "Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan." International Journal of Life Sciences 7, no. 1 (2013): 12–16. http://dx.doi.org/10.3126/ijls.v7i1.8061.

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Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough develo

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12

Sobolewska, Magdalena, Anna Wenda-Piesik, Anna Jaroszewska, and Sławomir Stankowski. "Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities." Agronomy 10, no. 2 (2020): 276. http://dx.doi.org/10.3390/agronomy10020276.

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Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly productive plants caused a significant “dilution effect” of the necessary nutrients, such as Zn and Fe. The aim of this work was to determine the effect of two strategies: crop rotation (after rapeseed and many years of monoculture of Galega orientalis Lam.) and foliar fertilization with microelements on the yield, yield elements, physical quality,

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13

Held, Sophie, Catrin E. Tyl, and George A. Annor. "Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)." Journal of Food Quality 2019 (March 19, 2019): 1–8. http://dx.doi.org/10.1155/2019/1085172.

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Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted

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14

Linlaud, N. E., M. C. Puppo, and C. Ferrero. "Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough." Cereal Chemistry Journal 86, no. 4 (2009): 376–82. http://dx.doi.org/10.1094/cchem-86-4-0376.

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15

H., Shetti Saad, and Altae Abd Ali A. "Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured from to Local Wheat." JOURNAL OF UNIVERSITY OF BABYLON for Pure and Applied Sciences 27, no. 1 (2019): 118–26. http://dx.doi.org/10.29196/jubpas.v27i1.2079.

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Different percentages (2.5%, 5% and 7.5%) of rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough. To reach this target, Farinograph was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition. The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree do

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16

Tsilo, Toi J., Gloria Nygard, Khalil Khan, et al. "Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat." Euphytica 194, no. 2 (2013): 293–302. http://dx.doi.org/10.1007/s10681-013-0906-2.

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17

Švec, I., M. Hrušková, R. Kapačinskaité, and T. Hofmanová. "Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough." Scientia Agriculturae Bohemica 50, no. 4 (2019): 228–35. http://dx.doi.org/10.2478/sab-2019-0031.

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Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the tes

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18

Tsilo, Toi J., Gloria Nygard, Khalil Khan, et al. "Erratum to: Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat." Euphytica 194, no. 2 (2013): 303. http://dx.doi.org/10.1007/s10681-013-0918-y.

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19

Sahari, M. A., R. Mohammadi, and Z. Hamidi Esfehani. "Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/813286.

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Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% a

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20

Saad, Ahmed, Ragab Elmassry, Khaled Wahdan, and Fawzy Ramadan. "Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread." Acta Periodica Technologica, no. 46 (2015): 91–102. http://dx.doi.org/10.2298/apt1546091s.

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Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of

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21

Cooper, JL, and AB Blakeney. "The effect of two forms of nitrogen fertiliser applied near anthesis on the grain quality of irrigated wheat." Australian Journal of Experimental Agriculture 30, no. 5 (1990): 615. http://dx.doi.org/10.1071/ea9900615.

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In 1976, the feasibility of using nitrogen (N) fertiliser to raise the protein levels of irrigated wheat was investigated using 3 rates of fertiliser (0, 40 and 80 kg N/ha) applied either at anthesis or 3 days later to the soil surface (ammonium nitrate), or as a foliar spray (urea). Each 40 kg/ha increment in N applied as ammonium nitrate or urea produced a 1.1% increase in grain protein. Ammonium nitrate produced significantly (P<0.01) higher protein levels than urea. The relationships between grain protein level and several grain quality criteria (farinograph absorption, extensibility, l

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22

MIRONEASA, Silvia, Mădălina IUGA, Dumitru ZAHARIA, and Costel MIRONEASA. "Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 1 (2019): 27. http://dx.doi.org/10.15835/buasvmcn-fst:2018.0017.

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The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity

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23

Liu, L. Y., K. L. Wu, Y. W. Jen, and M. H. Yang. "Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality." Food Science and Technology International 13, no. 3 (2007): 239–44. http://dx.doi.org/10.1177/1082013207080409.

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Sweet potato leaf and stem, rich in dietary fibre, were used to study their effects on properties of dough and toast bread. Dried and pulverised leaf and stem were separately added at 5, 10 and 15% substitution level. Rheological properties, color and texture of the bread were measured by a farinograph, colorimeter and texture profile analyser, respectively. Results showed water absorption and maximum tolerance index of the dough increased with increasing amount of leaf and stem, while development time, stability and time to breakdown decreased. Bread crumb with substituted leaf was darker tha

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24

McGUIRE, CHARLES F., and LARRY G. BLACKWOOD. "END-USE QUALITY OF MONTANA-GROWN HARD RED SPRING COMPARED TO HARD RED WINTER WHEATS." Canadian Journal of Plant Science 70, no. 3 (1990): 629–37. http://dx.doi.org/10.4141/cjps90-079.

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The United States Department of Agriculture (USDA) grading standards for wheat places hard red spring and hard red winter (Triticum aestivum L. em. Thell) wheat into separate classes. One important criterion for this designation is kernel type. Because of genotypes being released by plant breeders in recent years, distinction between these two classes is difficult for grain graders. As a consequence some people in the grain industry favor placing both of these wheat types into one class. One hazard of this action is that end use properties of these two wheats, according to some industrial firm

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25

Paulley, G., D. Vázquez, E. Lysenko, and K. R. Preston. "Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour." Canadian Journal of Plant Science 84, no. 4 (2004): 949–54. http://dx.doi.org/10.4141/p03-184.

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Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixe

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26

Švec, Ivan, and Marie Hrušková. "Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 727–36. http://dx.doi.org/10.11118/actaun201765020727.

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To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softe

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27

DYCK, P. L., and O. M. LUKOW. "THE GENETIC ANALYSIS OF TWO INTERSPECIFIC SOURCES OF LEAF RUST RESISTANCE AND THEIR EFFECT ON THE QUALITY OF COMMON WHEAT." Canadian Journal of Plant Science 68, no. 3 (1988): 633–39. http://dx.doi.org/10.4141/cjps88-076.

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Gene Lr29 transferred from Agropyron elongatum to chromosome 7D of wheat and gene LrVPM transferred from VPM1 both segregated as single genes for seedling resistance to leaf rust when backcrossed into common wheat (Triticum aestivum). Although the seedling resistance of the VPM lines was intermediate, their adult plant resistance was excellent. This resistance was not on chromosome 7D. The VPM lines also had seedling and adult plant resistance to stem rust. Resistant backcross lines with either Lr29 or LrVPM had higher kernel protein levels than did susceptible sister lines under both rust and

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28

Malalgoda, Maneka, Jae-Bom Ohm, Joel K. Ransom, Kirk Howatt, and Senay Simsek. "Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics." Agriculture 10, no. 4 (2020): 111. http://dx.doi.org/10.3390/agriculture10040111.

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This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (p ≤ 0.05), however, gluten index significantly increased (p ≤ 0.05). Dough quality, farinograph stability,

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29

Czank, Bernadett. "The puff-pastry making properties of triticale flour." Analecta Technica Szegedinensia 8, no. 1 (2014): 81–84. http://dx.doi.org/10.14232/analecta.2014.1.81-84.

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The flour (100% Tc) of the triticale variety GK Szemes bred at the Cereal Research Non-Profit Ltd. was tested for food purposes, namely, for puff-pastry making properties. The control dough was made of BL 55 plain wheat flour (100% BL). Flour mixtures (flour mixtures I and II) were prepared by mixing wheat flour and triticale flour to different ratios. The flours, their mixtures, and the puff-pastry made of them, respectively, were analyzed according to the terms of the Hungarian Food Codex for the following rheological traits: gluten content, falling number, farinograph water absorption, and

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30

Zecevic, Veselinka, Desimir Knezevic, and Danica Micanovic. "Variability of technological quality components in winter wheat." Genetika 39, no. 3 (2007): 365–74. http://dx.doi.org/10.2298/gensr0703365z.

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Ten winter wheat cultivars created in Small Grains Research Centre of Kragujevac (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG?100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Variability of bread-making quality properties (sedimentation value, gluten content and quality, and rheological flour and dough properties) was investigated. The sedimentation value was determined by Zeleny method, gluten content by standard method, and rheological flour and dough properties by Farinograph. Quality components depended significantly of genotype and envir

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31

Petrov, Verica, and Nada Filipovic. "Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality." Acta Periodica Technologica, no. 42 (2011): 111–21. http://dx.doi.org/10.2298/apt1142111p.

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The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, fall

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32

Aldughpassi, Ahmad, Tasleem Zafar, Jiwan S. Sidhu, Fatima Al-Hassawi, Mohammad Mirza Abdullah, and Amani Al-Othman. "Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough." International Journal of Food Science 2020 (December 30, 2020): 1–10. http://dx.doi.org/10.1155/2020/8867402.

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Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality

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33

Ivan, Švec, Hrušková Marie, and Babiaková Barbora. "Chia and teff as improvers of wheat-barley dough and cookies." Czech Journal of Food Sciences 35, No. 1 (2017): 79–88. http://dx.doi.org/10.17221/123/2016-cjfs.

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Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and sprea

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34

Dvořáček, V., J. Bradová, I. Capouchová, A. Prohasková, and L. Papoušková. "Intra-varietal polymorphism of gliadins and glutenins within wheat varieties grown in the Czech Republic and its impact on grain quality." Czech Journal of Genetics and Plant Breeding 49, No. 4 (2013): 140–48. http://dx.doi.org/10.17221/240/2012-cjgpb.

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Using vertical electrophoresis, a set of 22 biotypes heterogeneous according to their gliadin alleles as well as their low-molecular-weight (LMW) and high-molecular-weight (HMW) glutenin subunits were identified in 10 winter wheat varieties registered in the Czech Republic. The effects of individual biotypes and their specific allelic compositions on 16 grain quality parameters were investigated. Inter-varietal differences in particular quality parameters (Zeleny sedimentation, farinograph water absorption, several values of the solvent retention capacity test) were significantly greater than

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35

Hassoon, Waleed H., Dariusz Dziki, Antoni Miś, and Beata Biernacka. "Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production." Processes 9, no. 1 (2020): 32. http://dx.doi.org/10.3390/pr9010032.

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The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of who

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Hrušková, M., and I. Švec. "Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites." Scientia Agriculturae Bohemica 49, no. 2 (2018): 118–26. http://dx.doi.org/10.2478/sab-2018-0017.

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Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance again

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Voinea, Andreea, Silviu-Gabriel Stroe, and Georgiana Gabriela Codină. "Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties." Applied Sciences 10, no. 11 (2020): 4039. http://dx.doi.org/10.3390/app10114039.

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Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish t

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Preston, K. R., B. C. Morgan, and J. E. Dexter. "Influence of protein segregation on the quality characteristics of Biggar and Genesis Canada Prairie Spring Wheat." Canadian Journal of Plant Science 75, no. 3 (1995): 599–604. http://dx.doi.org/10.4141/cjps95-104.

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The influence of protein segregation on the quality characteristics of Biggar, a Canada Prairie Spring Red wheat cultivar, and Genesis, a Canada Prairie Spring White wheat cultivar has been evaluated using 1989, 1990 and 1991 harvest survey samples. Protein segregation had a strong influence on most physical parameters and processing characteristics all three years. However, the slopes of the regression equations of protein content to values for each quality test exhibited heterogeneity between years. For both wheat cultivars, test weight and kernel weight gave consistently high negative corre

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Bilyk, Olena, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, and Volodymyr Piddubnyi. "STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH." EUREKA: Life Sciences 1 (January 29, 2021): 44–52. http://dx.doi.org/10.21303/2504-5695.2021.001642.

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Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, an

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Mercier, Samuel, Sébastien Villeneuve, Martin Mondor, et al. "Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates." Journal of Food Research 1, no. 1 (2012): 13. http://dx.doi.org/10.5539/jfr.v1n1p13.

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<p>Over the last few years, many studies were carried out on the use of legume-based ingredients to supplement cereal-based matrices and produce nutritionally enhanced products. However, little is known about the influence of supplementation on the mixing properties of the enriched cereal-based matrices. The objective of this work was to study the impact of supplementing cereal-based matrices with commercial pea protein isolate or pea protein isolate produced by ultrafiltration/diafiltration using a 50 kDa membrane on the dough mixing properties. Studies were performed using a PertenÒ Gl

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Omer, Shano Abdulrahman, and Dlir Amin Saber. "Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality." Kurdistan Journal of Applied Research 4, no. 2 (2019): 173–83. http://dx.doi.org/10.24017/science.2019.2.17.

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Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham 6, Tamooz 2, and Slemani 2), and comparing to a locally produced flour (from Sulaimani Cereal Milling Company) as control. According to physical parameters, the highest value were obtained by Slemani 2, and in terms of falling number control also recorded the highest. In regards to chemical composition (such as; Protein, Fat, Ash, and Moisture) the

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Anna Fraś, Magdalena Wiśniewska, and Damian Gołębiewski. "Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.)." Plant Breeding and Seed Science 81 (February 2, 2021): 3–18. http://dx.doi.org/10.37317/pbss-2020-0001.

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The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber wa

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Tamba-Berehoiu, Radiana-Maria, Ciprian N. Popa, Luminiţa Valerica Vişan, Vasilica Simion, Ricuţa Vasilica Dobrinoiu, and Silvana Mihaela Dănăilă-Guidea. "Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality." “Agriculture for Life, Life for Agriculture” Conference Proceedings 1, no. 1 (2018): 586–93. http://dx.doi.org/10.2478/alife-2018-0092.

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Abstract The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinog

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Tetiana, YUDINA, ROMANENKO Roman, and BEZRUCHENKO Olha. "INCREASING THE TECHNOLOGICAL POTENTIAL OF GLUTEN-FREE FLOUR RAW MATERIALS." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 93–103. http://dx.doi.org/10.31617/tr.knute.2020(36)09.

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Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary. Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials. Materials and methods. The corn flour and rice flour were used. Microphotographs were taken with the CL PC ca

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De Almeida, J. L., and G. Dos Santos Portes Silva. "Predicting cookie wheat germplasm performance." Czech Journal of Genetics and Plant Breeding 47, Special Issue (2011): S178—S181. http://dx.doi.org/10.17221/3276-cjgpb.

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Compared to the large effort spent developing Brazilian bread wheat cultivars, relatively few soft wheat cultivars for cookie flour were released in this country in the recent years. The objective of this study is to propose a model to predict wheat cultivars with improved manufacturing quality for the cookie industry while maintaining production for the growers. A database was compiled originally with 1674 entries with field, milling and flour quality parameters from the year 2000 to 2008 crop seasons. The critical specifications of 14&nbsp;commercial cookie flours were compared and it wa

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Silva, Raphael Rossi, Claudemir Zucareli, Inês Cristina de Batista Fonseca, Diego Gazola, and Carlos Roberto Riede. "Influence of nitrogen, environment, and cultivars on the industrial quality of wheat." Semina: Ciências Agrárias 40, no. 6 (2019): 2571. http://dx.doi.org/10.5433/1679-0359.2019v40n6p2571.

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The quality of wheat is a pre-eminent factor in the criteria for commercialization of this cereal, and several parameters contribute to the evaluation of wheat quality. The objective of this study was to verify the effects of nitrogen fertilization on the cover and the environment for wheat cultivars and the effects on the industrial quality of the grain. Furthermore, we sought to identify correlations between the parameters of industrial quality. Experiments were conducted in Londrina for 2 years, in two distinct environments (A1 and A2). The experimental design was a randomized complete bloc

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Barić, M., M. Pecina, H. Šarčević, and S. Kereša. "Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits." Plant, Soil and Environment 50, No. 9 (2011): 402–8. http://dx.doi.org/10.17221/4051-pse.

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Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of softening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number). Stability was evaluated for four cultivars grown in 12 environments in different parts of Croatia. Four stability parameters, covering a wide

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Mars, Éva, and Zoltán Győri. "Investigation of the Quality of Winter Wheat in a Sulphur Fertilisation Experiment, 2001/2002." Acta Agraria Debreceniensis, no. 10 (May 11, 2003): 153–56. http://dx.doi.org/10.34101/actaagrar/10/3485.

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We have started a small parcell and a factorial S fertilization experiment with winter wheat in the 2001/2002 cropping year to examine its effect on yield and quality. The scene of experiment was the Latokep Experimental Station of the DE ATC (calcareous chernozeem) in case of small parcell examination and the Agricultural Company of Felsőzsolca (brown forest soil) in case od factorial examination.The protein and gluten content of the grain was investigated with PerCon Inframatic 9001 NIR Analyser, then we have measured these parameters with PerCon 8620 infra appliance. After the milling we me

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Scheuer, Patrícia Matos, Bruna Mattioni, Pedro Luiz Manique Barreto, et al. "Effects of fat replacement on properties of whole wheat bread." Brazilian Journal of Pharmaceutical Sciences 50, no. 4 (2014): 703–12. http://dx.doi.org/10.1590/s1984-82502014000400005.

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Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat

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Alhendi, A. S., Z. A. Ahmed, M. S. Hussein, and S. A. Abed. "Large scale industry mill: effect of extraction rate of flour on the dough rheological properties." Food Research 5, no. 4 (2021): 80–85. http://dx.doi.org/10.26656/fr.2017.5(4).026.

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Consumption of whole wheat flour is increasing worldwide because of its nutritional value. However, the flour rheological properties are affected by a high extraction rate (ER), that have been mentioned for many studies done on a laboratory scale. In the present study, a high ER flour produced by using a large-scale industrial mill was used to determine the effect of high ER on the dough rheological properties. The three studied extraction rates (80%, 85%, and 92%) were achieved by changing the roll adjustments and adding fine bran. The rheological properties (farinogram, extensiogram, and amy

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