Solvent retention capacity for different wheats and flours evaluation
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0005_solvent-retention-capacity-for-different-wheats-and-flours-evaluation.php |
| _version_ | 1797899770701807616 |
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| author | Ivan Švec Marie Hrušková Jan Karas Taťána Hofmanová |
| author_facet | Ivan Švec Marie Hrušková Jan Karas Taťána Hofmanová |
| author_sort | Ivan Švec |
| collection | DOAJ |
| description | The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities. |
| first_indexed | 2024-04-10T08:34:12Z |
| format | Article |
| id | doaj.art-cc384bd6aaa54938bf10599a70ed78e7 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:12Z |
| publishDate | 2012-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-cc384bd6aaa54938bf10599a70ed78e72023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-10-0130542943710.17221/386/2011-CJFScjf-201205-0005Solvent retention capacity for different wheats and flours evaluationIvan Švec0Marie Hrušková1Jan Karas2Taťána Hofmanová3Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicThe baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0005_solvent-retention-capacity-for-different-wheats-and-flours-evaluation.phpcommercial wheatwheat varietycomposite floursrctukey's test |
| spellingShingle | Ivan Švec Marie Hrušková Jan Karas Taťána Hofmanová Solvent retention capacity for different wheats and flours evaluation Czech Journal of Food Sciences commercial wheat wheat variety composite flour src tukey's test |
| title | Solvent retention capacity for different wheats and flours evaluation |
| title_full | Solvent retention capacity for different wheats and flours evaluation |
| title_fullStr | Solvent retention capacity for different wheats and flours evaluation |
| title_full_unstemmed | Solvent retention capacity for different wheats and flours evaluation |
| title_short | Solvent retention capacity for different wheats and flours evaluation |
| title_sort | solvent retention capacity for different wheats and flours evaluation |
| topic | commercial wheat wheat variety composite flour src tukey's test |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0005_solvent-retention-capacity-for-different-wheats-and-flours-evaluation.php |
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