Solvent retention capacity for different wheats  and flours evaluation

Švec, Ivan; Hrušková, M.; Karas, Jan; Hofmanová, T.

doi:10.17221/386/2011-cjfs

Cited by 6 publications

(6 citation statements)

References 11 publications

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“…LASRC values decreased from 119.9% in the control WF to 75.1, 63.5, and 57.6% in the mixtures with 60% addition of Pilsen , Amber , and Black MBF, respectively. This was to be expected as the gluten content of composite flour decreased significantly with increasing substitution of MBF for WF [ 41 ]. The addition of Black MBF resulted in a significant decrease in WSRC, LASRC, and SCSRC due to the thermal decomposition of proteins and starch, which led to a decrease in their swelling capacity.…”

Section: Resultsmentioning

confidence: 85%

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Jukić

Nakov

Komlenić

et al. 2022

Plants

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Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

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Section: Resultsmentioning

confidence: 85%

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Jukić

Nakov

Komlenić

et al. 2022

Plants

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“…Interrelation between both groups of the SRC profiles (of grain and flour) was discussed previously (Švec et al ., ) and there was concluded the LA‐SRC extraordinary position (i.e. irrepresentability) – it was non‐correlated with the other solvent retention capacities.…”

Section: Resultsmentioning

confidence: 95%

“…Detailed analysis of variance components for grain and flour SRCs' profiles were published in the previous work (Švec et al ., ), as a comparison of the profiles of six Czech wheat varieties. In the case of grain SRC analysis, effect of the crop year was quantified as outweighing (variance rate of 75%, average for four SRCs) over the locality one (8%) and their interaction (2%).…”

Section: Resultsmentioning

confidence: 99%

Solvent retention capacity values in relation to the Czech commercial wheat quality

Hrušková

Švec

Karas

2012

Int J of Food Sci Tech

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Summary Technological quality in the sets of eighty commercial wheat samples was evaluated by grain milling traits (test weight, thousand kernel weight, grain hardness as Particle Size Index, one‐stream flour yield) and common analytical parameters (wet gluten and protein contents, Zeleny test value, falling number) together with the solvent retention capacity (SRC) method (AACC 56‐11). For the commercial wheat, the latter analytical procedure (originally designed for flour quality analysis) was verified also for grain wholemeal. Within the mentioned sample group, anova revealed the strongest effect of the harvest year, both for milling and for technological parameters. For the SRC profiles, the effect of the sample form used dominated the crop year influence. The grain SRCs were correlated with the milling traits foursome, while an agreement between the flour SRC profiles and technological quality data was not so tight. However, the flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P < 0.05), and the protein quality as Zeleny value with the flour water SRC (r = 0.24, P < 0.05). Relationship between Zeleny's value and flour lactic acid SCR was confirmed by nonlinear Spearman correlation (R = −0.26, P < 0.05).

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“…Metodą SRC prowadzono badania jakości ziarna pszenicy i mąk pszennych w różnych krajach i na różnych kontynentach, m.in. w Europie [6] -Czechy [25] i Polska [1], w Ameryce Południowej i Północnej -Argentyna [24], Meksyk [10] czy Azji -Indie [15]. Wnioski z badań prowadzonych w zakresie oceny jakości mąk przeznaczonych na cele piekarskie nie były jednoznaczne.…”

Section: Możliwości Zastosowania Metody Srcunclassified

Zastosowanie metody SRC (Solvent Retention Capacity) do określania przydatności technologicznej mąki pszennej

Zimnicki

Mildner–Szkudlarz

Spychaj

et al. 2021

zntj

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Celem opracowania było przedstawienie syntetycznej wiedzy o metodzie SRC (ang. Solvent Retention Capacity), z uwzględnianiem jej historii, dostępnych wariantów aparaturowych, zasad postępowania podczas wykonania oznaczenia oraz kierunków zastosowania. Metoda SRC została opracowana w połowie XX w. do oceny jakości mąki z pszenicy miękkiej (ang. soft wheat) pochodzącej z Ameryki Północnej. W publikacjach z XXI w. przedstawiono dane wskazujące na przydatność i szeroki zakres stosowania metody SRC także do oceny jakości mąki z klasycznej europejskiej pszenicy zwyczajnej (Triticum aestivum) oraz z mąk uzyskanych z innych zbóż, jak: jęczmień, owies, pszenżyto i żyto. Metoda SRC jest testem solwatacyjnym bazującym na ocenie zdolności pęcznienia składników mąki w środowisku wybranych roztworów. Zastosowanie w omawianej metodzie nie jednego, lecz trzech roztworów (rozcieńczonego wodnego roztworu węglanu sodu, stężonego wodnego roztworu sacharozy i rozcieńczonego wodnego roztworu kwasu mlekowego) oraz wody jest kluczowe dla oceny możliwości zastosowania mąki w poszczególnych procesach technologicznych. Wykorzystanie powinowactwa tych roztworów do głównych funkcjonalnych polimerów mąki pszennej, jakim są białka glutenowe, skrobia uszkodzona oraz pentozany, pozwala na określnie ich wpływu na właściwości mąki oraz na jakość produktów końcowych w technologii piekarskiej i ciastkarskiej. Metoda SRC umożliwia ocenę właściwości mąki, dokonanie doboru odmian czy metod uprawy, co ma istotne znaczenie w młynarstwie oraz w zakładach produkcyjnych, w których mąka pszenna jest podstawowym surowcem.

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Solvent retention capacity for different wheats and flours evaluation

Cited by 6 publications

References 11 publications

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Solvent retention capacity values in relation to the Czech commercial wheat quality

Zastosowanie metody SRC (Solvent Retention Capacity) do określania przydatności technologicznej mąki pszennej

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