Overview of test methods used to classify wheat flour and bread samples – REVIEW

A tétel rövid nézete
dc.contributor.authorBaráth, Nikolett
dc.contributor.authorUngai, Diána Kinga
dc.contributor.authorKovács, Béla
dc.date.accessioned2024-07-22T19:40:47Z
dc.date.available2024-07-22T19:40:47Z
dc.date.issued2023-12-01
dc.description.abstractIn Hungary, common wheat (Triticum aestivum ssp. vulgare) is of good quality and world famous. In addition, it plays an important role in the human diet. The classification of flours ground from wheat is quite decisive and there are several methods for its examination. The most important flour testing requirements include moisture content, protein content gluten properties and the most important bakery value number. The measured characteristics give us the opportunity to conclude about the properties of the dough, and then bakery products. Several dynamic and static methods have been developed to study the physical properties of dough. The evaluation of products can be carried out in several respects with the help of a baking test. The multitude of methods currently used to qualify flour, dough and finished products also proves that the overview of the methods is quite topical.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 2 (2023) , 27-34
dc.identifier.doihttps://doi.org/10.34101/actaagrar/2/12116
dc.identifier.issn2416-1640
dc.identifier.issue2
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/375807
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/12116
dc.rights.accessOpen Access
dc.rights.ownerby the Author(s)
dc.subjectflour testen
dc.subjectbread testen
dc.subjecttest loafen
dc.subjectqualityen
dc.subjecttechnological propertyen
dc.titleOverview of test methods used to classify wheat flour and bread samples – REVIEWen
dc.typefolyóiratcikkhu
dc.typearticleen
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