Comparison of alveohraph and extensigraph properties of winter wheat samples

A tétel rövid nézete
dc.creatorBoros, Norbert
dc.creatorTarján, Zsuzsanna
dc.creatorMars, Éva
dc.creatorBorbély, Mária
dc.creatorGyőri, Zoltán
dc.date2009-11-02
dc.date.accessioned2021-06-28T10:57:27Z
dc.date.available2021-06-28T10:57:27Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/2789
dc.identifier10.34101/actaagrar/36/2789
dc.identifier.urihttp://hdl.handle.net/2437/316406
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2789/2802
dc.sourceActa Agraria Debreceniensis; No. 36 (2009); 27-30
dc.source2416-1640
dc.source1587-1282
dc.subjectrheological property
dc.subjectalveograph
dc.subjectextensigraph
dc.subjectwinter wheat
dc.titleComparison of alveohraph and extensigraph properties of winter wheat samples
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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Acta Agraria Debreceniensis