Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars

2018 ◽  
Vol 95 (3) ◽  
pp. 478-485 ◽  
Author(s):  
Andrea K. Stone ◽  
Ricky S. H. Lam ◽  
Erin J. Hopkins ◽  
Pierre Hucl ◽  
Martin G. Scanlon ◽  
...  
Keyword(s):  
Organic Acids ◽  
Rheological Properties ◽  
Wheat Cultivars

scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

1987 ◽  
Vol 59 (1) ◽  
pp. 51-55
Author(s):  
H. Salovaara ◽  
R. Karjalainen
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Spring Wheat ◽  
Crop Production ◽  
Production Quality ◽  
Quality Characteristics ◽  
Wheat Cultivars ◽  
Breadmaking Quality ◽  
Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

Impact of Organic Acids/Chelating Agents on Rheological Properties of Amidoamine Oxide Surfactant

2010 ◽  
Author(s):  
Lingling Li ◽  
Hisham A. Nasr-El-Din ◽  
James B. Crews ◽  
Kay E. Cawiezel
Keyword(s):  
Organic Acids ◽  
Rheological Properties ◽  
Chelating Agents

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

2011 ◽  
Vol 126 (2) ◽  
pp. 526-536 ◽  
Author(s):  
A. Skendi ◽  
C.G. Biliaderis ◽  
M.S. Izydorczyk ◽  
M. Zervou ◽  
P. Zoumpoulakis
Keyword(s):  
Rheological Properties ◽  
Structural Variation ◽  
Wheat Cultivars ◽  
Water Extractable

scholarly journals The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes

2010 ◽  
Vol 16 (1) ◽  
pp. 73-78 ◽  
Author(s):  
Veselinka Djuric ◽  
Ankica Kondic-Spika ◽  
Nikola Hristov ◽  
Jovanka Popov-Raljic
Keyword(s):  
Rheological Properties ◽  
Nitrogen Nutrition ◽  
Quality Parameters ◽  
Instrumental Method ◽  
Wheat Cultivars ◽  
Bread Making ◽  
Gluten Quality ◽  
Gluten Content ◽  
N Rates ◽  
Instrumental Methods

The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1) to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1 locus. Four genotypes with HMW-GS 2 + 12 and another four with HMW-GS 5 + 10 were used in the study. The analysis of gluten quality involved the wet gluten content and rheological properties determined by the sensory and instrumental methods (?Instron 4301?). It was determined that in all the cultivars the wet gluten content increased significantly (P < 0.05) in parallel with N rate increase. The cultivars reacted differently regarding their wet gluten rheological properties. Libellula, a cultivar with poor bread making quality (HMW-GS 2 + 12), did not react to different N rates. Sremica, a cultivar with excellent bread making quality (HMW-GS 5 + 10), reduced its gluten quality as the N rate increased. The values obtained by the instrumental method ?Instron 4301? at 90% wet gluten compression varied widely (from 0.002 to 0.041 kN). The increase of N fertilizer rate was significantly positively correlated (r2 = 0.811) with the wet gluten content and strength in the cultivars with HMW-GS 5+10.

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