Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, German...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2003-04-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200302-0004_use-of-maturograph-and-spring-oven-for-the-dermination-of-wheat-flour-baking-characteristics.php |
| _version_ | 1797899872169361408 |
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| author | M. Hrušková J. Skvrnová |
| author_facet | M. Hrušková J. Skvrnová |
| author_sort | M. Hrušková |
| collection | DOAJ |
| description | Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported. The maturograph parameters correlate significantly with the specific bread volume and the final volume obtained by means of oven spring. All the correlations with the baking test values are high. Both instruments used are suitable for the prediction of the flour baking quality. |
| first_indexed | 2024-04-10T08:36:50Z |
| format | Article |
| id | doaj.art-40d2fa548b00433390220a19e3d50304 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:50Z |
| publishDate | 2003-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-40d2fa548b00433390220a19e3d503042023-02-23T03:26:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172003-04-01212717710.17221/3479-CJFScjf-200302-0004Use of maturograph and spring oven for the dermination of wheat flour baking characteristicsM. Hrušková0J. Skvrnová1Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicQuality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported. The maturograph parameters correlate significantly with the specific bread volume and the final volume obtained by means of oven spring. All the correlations with the baking test values are high. Both instruments used are suitable for the prediction of the flour baking quality.https://cjfs.agriculturejournals.cz/artkey/cjf-200302-0004_use-of-maturograph-and-spring-oven-for-the-dermination-of-wheat-flour-baking-characteristics.phpwheat flourdoughrheological characteristicsmaturographoven springbread baking test |
| spellingShingle | M. Hrušková J. Skvrnová Use of maturograph and spring oven for the dermination of wheat flour baking characteristics Czech Journal of Food Sciences wheat flour dough rheological characteristics maturograph oven spring bread baking test |
| title | Use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| title_full | Use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| title_fullStr | Use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| title_full_unstemmed | Use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| title_short | Use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| title_sort | use of maturograph and spring oven for the dermination of wheat flour baking characteristics |
| topic | wheat flour dough rheological characteristics maturograph oven spring bread baking test |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200302-0004_use-of-maturograph-and-spring-oven-for-the-dermination-of-wheat-flour-baking-characteristics.php |
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