Comparison of alveohraph and extensigraph properties of winter wheat samples

A tétel rövid nézete
dc.contributor.authorBoros, Norbert
dc.contributor.authorTarján, Zsuzsanna
dc.contributor.authorMars, Éva
dc.contributor.authorBorbély, Mária
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T10:57:27Z
dc.date.available2021-06-28T10:57:27Z
dc.date.issued2009-11-02
dc.description.abstractThe rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 36 (2009) , 27-30
dc.identifier.doihttps://doi.org/10.34101/actaagrar/36/2789
dc.identifier.issn2416-1640
dc.identifier.issue36
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316406en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2789
dc.rights.accessOpen Access
dc.subjectrheological propertyen
dc.subjectalveographen
dc.subjectextensigraphen
dc.subjectwinter wheaten
dc.titleComparison of alveohraph and extensigraph properties of winter wheat samplesen
dc.typefolyóiratcikkhu
dc.typearticleen
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