<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.</p></abstract>

The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.

Investigation of rheological properties of winter wheat varieties during storage

University of Debrecen Centre for Agricultural and Applied Economic Sciences, Institute of Food Science, Quality Assurance and Microbiology, 138 Böszörményi St., H-4032 Debrecen, Hungary

University Faculty of Economics and Social Sciences, Institute of Regional Economics and Rural Development, Páter Károly St. 1, H-2103 Gödöllő, Hungary

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Investigation of rheological properties of winter wheat varieties during storage"}

The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat...

Investigation of rheological properties of winter wheat varieties during storage

Online veröffentlicht: 03. Juli 2015

Seitenbereich: 63 - 69

DOI: https://doi.org/10.1515/ausal-2015-0005

© 2015

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.