Use of extensigraph in the examination of wheat flours

dc.contributor.authorBoros, Norbert
dc.contributor.authorBorbélyné Varga, Mária
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T10:58:28Z
dc.date.available2021-06-28T10:58:28Z
dc.date.issued2008-12-21
dc.description.abstractThe extensograph is widely used in quality control and research laboratories studying wheat flour quality. The most commonly used measurements include Rm, the maximum resistance (maximum height of the curve); R5 the resistance at a constant extension of 5 cm; E, extensibility (total curve length); Rm/E, the ratio of maximum resistance to extension; and A, the area under curve. The extensograph has proved useful in the classification and assessment of flours on the physical dough properties. Another important application is its use in wheat breeding programs. Furthermore, extensograph is an excellent tool to study the effects of a wide range of ingredients on dough properties of wheat flour (like oxidants, enzymes, salt and additives), and it can also be used measure the changes during the frozen storage. In the present study we provide a review of the scientific literature concerning the possible applications of the extensograph.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 32 (2008) , 17-23
dc.identifier.doihttps://doi.org/10.34101/actaagrar/32/3014
dc.identifier.issn2416-1640
dc.identifier.issue32
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316538en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/3014
dc.rights.accessOpen Access
dc.subjectextensographen
dc.subjectrheological propertiesen
dc.titleUse of extensigraph in the examination of wheat floursen
dc.typefolyóiratcikkhu
dc.typearticleen
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