PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT
In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deforma...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-08-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849727687760805888 |
|---|---|
| author | IULIANA APRODU GEORGETA STOENESCU VIOLETA IONESCU IULIANA BANU |
| author_facet | IULIANA APRODU GEORGETA STOENESCU VIOLETA IONESCU IULIANA BANU |
| author_sort | IULIANA APRODU |
| collection | DOAJ |
| description | In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality. |
| format | Article |
| id | doaj-art-619d97eb1ca14b7ba8dfdf4ced9e51f3 |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2014-08-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-619d97eb1ca14b7ba8dfdf4ced9e51f32025-08-20T03:09:47ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2014-08-01152113122PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEATIULIANA APRODU0GEORGETA STOENESCU 1VIOLETA IONESCU2IULIANA BANU3”Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111, Domneasca St., 800201, Romania Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi /1 bis, 800416, Romania Research laboratory Arcada, Arcada Mill, Lunca Siretului, Zonă Banda Barbosi /1 bis, 800416, Romania ”Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111, Domneasca St., 800201, Romania In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141flourindustrial millingproteinsqualitystarchwheat |
| spellingShingle | IULIANA APRODU GEORGETA STOENESCU VIOLETA IONESCU IULIANA BANU PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry flour industrial milling proteins quality starch wheat |
| title | PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT |
| title_full | PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT |
| title_fullStr | PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT |
| title_full_unstemmed | PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT |
| title_short | PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT |
| title_sort | prediction of white flour quality obtained by industrial milling of wheat |
| topic | flour industrial milling proteins quality starch wheat |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141 |
| work_keys_str_mv | AT iulianaaprodu predictionofwhiteflourqualityobtainedbyindustrialmillingofwheat AT georgetastoenescu predictionofwhiteflourqualityobtainedbyindustrialmillingofwheat AT violetaionescu predictionofwhiteflourqualityobtainedbyindustrialmillingofwheat AT iulianabanu predictionofwhiteflourqualityobtainedbyindustrialmillingofwheat |