التفاصيل البيبلوغرافية
| العنوان: |
COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES. |
| العنوان البديل: |
ПОРІВНЯННЯ ТЕХНОЛОГІЧНИХ ВЛАСТИВОСТЕЙ РІЗНИХ ТИПІВ ПШЕНИЦІ. (Ukrainian) |
| المؤلفون: |
Zhygunov, D., Sots, S., Barkovska, Y., Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li |
| المصدر: |
Food Science & Technology (2073-8684); 2022, Vol. 16 Issue 1, p58-70, 13p |
| مصطلحات موضوعية: |
FLOUR, GRAIN farming, WHEAT, WHEAT farming, FLOUR quality, FLOUR mills, SPECIES |
| مستخلص: |
Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated. It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396 10-4 J), high solvent retention capacity in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate (108%) confirmed the high value of starch damage. Soft wheat (Bilyava variety) differs significantly from common hard wheat flour and characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%). According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield, on the contrary, during milling soft wheat the break flour yield increasing, the reduction flour yield decreasing. [ABSTRACT FROM AUTHOR] |
|
Copyright of Food Science & Technology (2073-8684) is the property of Odesa National University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
