Izvorni znanstveni članak
The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat
Daniela Horvat
orcid.org/0000-0002-2619-3344
; Poljoprivredni institut Osijek, Osijek, Hrvatska
Damir Magdić
; Prehrambeno tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera, Osijek, Hrvatska
Gordana Šimić
; Poljoprivredni institut Osijek, Osijek, Hrvatska
Krešimir Dvojković
; Poljoprivredni institut Osijek, Osijek, Hrvatska
Georg Drezner
; Poljoprivredni institut Osijek, Osijek, Hrvatska
Sažetak
The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka’ and ‘Golubica’ have shown finer and uniform bread crumbs with regard to optimal dough physicochemical characteristics.
Ključne riječi
bread; dough rheology; bread crumb properties; image analysis
Hrčak ID:
22140
URI
Datum izdavanja:
25.3.2008.
Posjeta: 1.137 *