Amylolytic activity in 15 winter wheat cultivars has been followed by a comparative analysis of the values of peak viscosity on Brabender Amylograph (BU) and the values of falling number (FN) according to Hagberg (sec). Only one cultivar, Renesansa, had the peak viscosity below 500 BU and the FN below 250 sec. Four cultivars had the peak viscosity between 500 and 800 BU, seven cultivars between 800 and 1500 BU and three cultivars above 1500 BU. Twelve cultivars had the FN between 250 and 300 sec and only two above 300sec. The obtained values were compared against the values of bread made from the flour of these varieties. Bread quality was assessed as baking score (BS) via crumb quality, the parameter that represents the numerical expression of crumb elasticity and pore structure fineness.
TY - JOUR
AU - Đurić, Veselinka
AU - Mladenov, Novica
AU - Hristov, Nikola
AU - Kondić-Špika, Ankica
AU - Racić, Marija
PY - 2008
UR - http://fiver.ifvcns.rs/handle/123456789/624
AB - Amylolytic activity in 15 winter wheat cultivars has been followed by a comparative analysis of the values of peak viscosity on Brabender Amylograph (BU) and the values of falling number (FN) according to Hagberg (sec). Only one cultivar, Renesansa, had the peak viscosity below 500 BU and the FN below 250 sec. Four cultivars had the peak viscosity between 500 and 800 BU, seven cultivars between 800 and 1500 BU and three cultivars above 1500 BU. Twelve cultivars had the FN between 250 and 300 sec and only two above 300sec. The obtained values were compared against the values of bread made from the flour of these varieties. Bread quality was assessed as baking score (BS) via crumb quality, the parameter that represents the numerical expression of crumb elasticity and pore structure fineness.
PB - Institut za ratarstvo i povrtarstvo, Novi Sad
T2 - Zbornik radova Instituta za ratarstvo i povrtarstvo
T1 - Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity
EP - 26
IS - 2
SP - 21
VL - 45
UR - conv_1108
ER -
@article{
author = "Đurić, Veselinka and Mladenov, Novica and Hristov, Nikola and Kondić-Špika, Ankica and Racić, Marija",
year = "2008",
abstract = "Amylolytic activity in 15 winter wheat cultivars has been followed by a comparative analysis of the values of peak viscosity on Brabender Amylograph (BU) and the values of falling number (FN) according to Hagberg (sec). Only one cultivar, Renesansa, had the peak viscosity below 500 BU and the FN below 250 sec. Four cultivars had the peak viscosity between 500 and 800 BU, seven cultivars between 800 and 1500 BU and three cultivars above 1500 BU. Twelve cultivars had the FN between 250 and 300 sec and only two above 300sec. The obtained values were compared against the values of bread made from the flour of these varieties. Bread quality was assessed as baking score (BS) via crumb quality, the parameter that represents the numerical expression of crumb elasticity and pore structure fineness.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Zbornik radova Instituta za ratarstvo i povrtarstvo",
title = "Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity",
pages = "26-21",
number = "2",
volume = "45",
url = "conv_1108"
}
Đurić, V., Mladenov, N., Hristov, N., Kondić-Špika, A.,& Racić, M.. (2008). Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity. in Zbornik radova Instituta za ratarstvo i povrtarstvo
Institut za ratarstvo i povrtarstvo, Novi Sad., 45(2), 21-26.
conv_1108
Đurić V, Mladenov N, Hristov N, Kondić-Špika A, Racić M. Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity. in Zbornik radova Instituta za ratarstvo i povrtarstvo. 2008;45(2):21-26.
conv_1108 .
Đurić, Veselinka, Mladenov, Novica, Hristov, Nikola, Kondić-Špika, Ankica, Racić, Marija, "Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity" in Zbornik radova Instituta za ratarstvo i povrtarstvo, 45, no. 2 (2008):21-26,
conv_1108 .
