scholarly journals THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY

2007 ◽  
Vol 32 (5) ◽  
pp. 4061-4073
Author(s):  
Amal Basha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Baking Quality

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

scholarly journals The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

2016 ◽  
pp. 5-8
Author(s):  
Erika Ács ◽  
Lajos Bóna ◽  
Bernadett Langó ◽  
Péter Pepó ◽  
István Petróczi
Keyword(s):  
Wheat Flour ◽  
Human Consumption ◽  
Fertilizer Treatment ◽  
Individual Quality ◽  
Nutritional Properties ◽  
Baking Quality ◽  
Expected Values ◽  
Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

2017 ◽  
Vol 77 ◽  
pp. 126-134 ◽  
Author(s):  
Doreen Gabriel ◽  
Christian Pfitzner ◽  
Norbert U. Haase ◽  
Alexandra Hüsken ◽  
Heinrich Prüfer ◽  
...  
Keyword(s):  
Protein Content ◽  
Baking Quality ◽  
Reliable Assessment ◽  
New Strategies

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

2015 ◽  
Vol 92 (6) ◽  
pp. 557-564 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Chul Soo Park ◽  
Byung-Kee Baik
Keyword(s):  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Physical Treatments

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation
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