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- Title
تاثیر زمان خواب گندم بر ویژگیهاي فیزیکوشیمیایی و رئولوژیکی خمیر.
- Authors
آرزو حامدیان; فریده طباطبایی یزدي; سید علی مرتضوي; آرش کوچکی
- Abstract
Wheat is one of the most important food products in the world. That's why production is needed all year round. The process of ripening fresh wheat during storage causes changes that improve its characteristics. The effect of time storage wheat for 90 days (0, 45 and 90) at the Temperature 30 °C and relative humidity 45% on the chemical and rheological properties flour by farinograph test were analyzed. completely randomized design was used to perform the tests. The comparison of the averages was done by Duncan’s multiple-range test at a probability level of 95%. The results of this study showed that wheat dormancy for 90 days increased wheat quality indices such as gluten index and Zeleny sedimentation volume, but pH decreased and acidity increased (p <0.05) .Percentage of gluten, moisture and ash did not change significantly during storage. storage time was effective on enzymatic activity, so that the activity of α-amylase decreased significantly (p<0.05) .Also, wheat storage improves the significance the farinographi properties of the dough, such as Water Absorption, Dough stability, Degree of softening and Farinograph Quality Number (FQN). According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.
- Publication
Journal of Food Science & Technology (2008-8787), 2020, Vol 17, Issue 102, p117
- ISSN
2008-8787
- Publication type
Academic Journal
- DOI
10.52547/fsct.17.102.117