Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties
Tatiana Holkovičová,
Zlatica Kohajdová,
Michaela Lauková
et al.
Abstract:Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was characterised by significantly higher level of wet and dry gluten content (30.91 and 20.53 %, respectively) and exhibited higher gluten swelling capacity (29.3 %) in comparison to commercial wheat flour that is usually available in Slovak markets. Solvent retention capacity (solvation in specific solvents) of the tested flours was also determined. The meas… Show more
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