Factors influencing on grain and flour quality of new varieties of bread winter wheat. 5. Baking properties of flour

Pravdziva, I. V.; Vasylenko, N. V.; Zamlila, N. P.; Volohdina, H. B.; Humeniuk, O. V.; Koliuchyi, V. T.

doi:10.31073/mvis201806-08

Myronivka Bulletin

2018

DOI: 10.31073/mvis201806-08

|View full text |Cite

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 5. Baking properties of flour

I. V. Pravdziva¹,

N. V. Vasylenko²,

N. P. Zamlila³

et al.

Abstract: Ìåòà. Äîñë³äèòè âïëèâ ãåíîòèïó, óìîâ ðîêó âèðîùóâàííÿ ³ ïîïåðåäíèêà íà õë³áîïåêàðñüê³ âëàñòèâîñò³ áîðîøíà íîâèõ ñîðò³â ïøåíèö³ ì'ÿêî¿ îçèìî¿ ìèðîí³â-ñüêî¿ ñåëåêö³¿ (îá'ºìíèé âèõ³ä õë³áà, øïàðèñò³ñòü ì'ÿêóøà, çàãàëüíó õë³áîïåêàðñüêó îö³íêó) òà âèçíà÷èòè ñòóï³íü çàëåaeíîñò³ ¿õ â³ä öèõ ôàêòîð³â. Ìåòîäè. Äîñë³äaeåííÿ ïðîâîäèëè ó 2012-2014 ðð. íà ïîëÿõ ñåëåêö³éíî¿ ñ³âîçì³íè Ìèðîí³âñüêîãî ³íñòèòóòó ïøåíèö³ (Ì²Ï). Ïîïåðåäíèê -ñèäåðàëüíèé ïàð (ã³ð÷èöÿ) ³ êóêóðóäçà íà ñèëîñ. Âè-â÷àëè íîâ³ ñîðòè ïøåíèö³ ì'ÿêî¿ îçèìî¿ Ãð… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 2 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

Research of quality indicators of different types of wholegrain flour

Pismennyi,

Nikonchuk,

Shevchuk

et al. 2023

Scientific Horizons

View full text Add to dashboard Cite

The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which is why the food industry is interested in developing wholegrain products based on crops such as wheat, rye, barley, triticale, buckwheat, corn, and rice. The purpose of the study is to evaluate wholegrain flour using modern production technologies and control its quality, which will lead to a new level of development in the Ukrainian food industry and ensure increased profitability of the flour milling and baking industries. Methods used in the study: theoretical – analysis, synthesis, comparison and generalisation; experimental – identification and measurement to determine the physicochemical, organic, grinding, flour-milling and baking quality indicators of wholegrain wheat flour. Characterising the experimental data of different types of wholegrain flour, it was established that the content of dry matter, crude protein, crude fat, crude fibre or fibres, mineral content, and easily hydrolysed carbohydrates (starch, hemicellulose) were in the range of 84.7-88.8%, 10.2-16.3%, 0.9-1.7%, 2.3-4.8%, 1.2-3.2%, and 77.5-84.2%, respectively. Indicators such as ash content and flour size directly depended on the grinding scheme and the integrity of all anatomical grain particles. The technology of wholegrain wheat flour production combines the advantages of existing milling methods with minimising the adverse effect on the qualitative and quantitative gluten content, which varied from 21% to 36% in wholegrain flour samples, and the gluten deformation index ranged from 53.8 to 81.7 units. The materials of the study are of practical significance and indicate the need for further research, since when assessing the quality indicators and examining the characteristics of wholegrain wheat flour, attention should be devoted to the further development of optimal technology for the production of bread from this raw material

show abstract

Research of quality indicators of different types of wholegrain flour

Pismennyi,

Nikonchuk,

Shevchuk

et al. 2023

Scientific Horizons

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 5. Baking properties of flour

Cited by 1 publication

References 2 publications

Research of quality indicators of different types of wholegrain flour

Research of quality indicators of different types of wholegrain flour

Contact Info

Product

Resources

About