Estimating technological quality in wheat by Hagberg falling number and Amylograph peak viscosity
Апстракт
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.
Кључне речи:
amylase activity / baking score / falling number / peak viscosity / wheatИзвор:
Zbornik radova Instituta za ratarstvo i povrtarstvo, 2008, 45, 2, 21-26Издавач:
- Institut za ratarstvo i povrtarstvo, Novi Sad
Колекције
Институција/група
FiVeRTY - 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 - https://hdl.handle.net/21.15107/rcub_fiver_624 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 = "https://hdl.handle.net/21.15107/rcub_fiver_624" }
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. https://hdl.handle.net/21.15107/rcub_fiver_624
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. https://hdl.handle.net/21.15107/rcub_fiver_624 .
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, https://hdl.handle.net/21.15107/rcub_fiver_624 .