Wheat flour fermentation study
Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0003_wheat-flour-fermentation-study.php |
| _version_ | 1797899887267807232 |
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| author | I. Švec M. Hrušková |
| author_facet | I. Švec M. Hrušková |
| author_sort | I. Švec |
| collection | DOAJ |
| description | Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume r = 0.5264), between the gases volume and the time of dough maximum (r = -0.7689), and between the dough volume and the specific volume of bread (r = 0.5452). |
| first_indexed | 2024-04-10T08:37:04Z |
| format | Article |
| id | doaj.art-78cf6810072547e380976dc5ae14ed93 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:04Z |
| publishDate | 2004-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-78cf6810072547e380976dc5ae14ed932023-02-23T03:26:54ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-02-01221172310.17221/3402-CJFScjf-200401-0003Wheat flour fermentation studyI. Švec0M. Hrušková1Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicFermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume r = 0.5264), between the gases volume and the time of dough maximum (r = -0.7689), and between the dough volume and the specific volume of bread (r = 0.5452).https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0003_wheat-flour-fermentation-study.phpwheat flourfermented doughfermentographbaking testmaturographoven rice recorder |
| spellingShingle | I. Švec M. Hrušková Wheat flour fermentation study Czech Journal of Food Sciences wheat flour fermented dough fermentograph baking test maturograph oven rice recorder |
| title | Wheat flour fermentation study |
| title_full | Wheat flour fermentation study |
| title_fullStr | Wheat flour fermentation study |
| title_full_unstemmed | Wheat flour fermentation study |
| title_short | Wheat flour fermentation study |
| title_sort | wheat flour fermentation study |
| topic | wheat flour fermented dough fermentograph baking test maturograph oven rice recorder |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0003_wheat-flour-fermentation-study.php |
| work_keys_str_mv | AT isvec wheatflourfermentationstudy AT mhruskova wheatflourfermentationstudy |