Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

scholarly journals Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 233 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Marco Napoli ◽  
Marco Mancini ◽  
Piernicola Masella ◽  
Alessio Cappelli ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Protein Composition ◽  
Bread Quality ◽  
Dough Rheology ◽  
Seeding Density ◽  
Wheat Varieties ◽  
Kernel Composition ◽  
Nitrogen Treatments ◽  
Sulfur Fertilization

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

scholarly journals Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

2018 ◽  
Vol 55 (11) ◽  
pp. 4661-4674 ◽  
Author(s):  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
Narpinder Singh ◽  
Nidhi Chopra ◽  
Amritpal Kaur ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Profiling ◽  
Soft Wheat ◽  
Grain Hardness ◽  
Wheat Varieties

scholarly journals Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

2014 ◽  
Vol 2 (4) ◽  
pp. 195-200 ◽  
Author(s):  
Xiushi Yang ◽  
Li Wu ◽  
Zhihua Zhu ◽  
Guixing Ren ◽  
Sancai Liu
Keyword(s):  
Rheological Properties ◽  
Wheat Varieties ◽  
Flour Quality ◽  
Dough Rheological Properties ◽  
Chinese Wheat

EFFECT OF THE USE OF STROBILURINE-BASED FUNGICIDES ON THE QUALITY OF SPRING SOFT WHEAT GRAIN

2020 ◽  
Vol 18 (4) ◽  
pp. 23-31
Author(s):  
D.F. Askhadullin ◽  
◽  
D.F. Askhadullin ◽  
N.Z. Vasilova ◽  
E.Z. Bagavieva ◽  
...  
Keyword(s):  
Plant Growth ◽  
Rheological Properties ◽  
Grain Quality ◽  
Soft Wheat ◽  
Wheat Grain ◽  
Flour Quality ◽  
Strong Change ◽  
Spring Soft Wheat ◽  
Resistant Varieties

The effect of fungicide class strobilurine on "effect gardening" plants is undeniable. Most research on this class of drugs focuses on their effects on plant growth and physiology. There is little information about the effect of strobilurine on the rheological properties of the dough when applied to wheat. In our work, we tried to identify their role. The objects of the study were 5 varieties of spring soft wheat, with different grain and flour quality. To study the effect strobilurins was selected fungicide containing pyraclostrobin + epoxiconazole. The use of a preparation based on pyraclostrobin does not lead to a strong change in the grain quality and rheological properties of the dough in rust-resistant varieties, this indicates that strobilurins almost do not affect the grain quality. In varieties that are highly and medium susceptible to leaf-stem diseases, not only the yield increases significantly, but also the grain quality and rheological properties of the test improve when using a fungicide based on pyraclostrobin 62.5 g/l + epoxiconazole 62.5 g/l at a dose of 1.5 l/ha.

RESPONSIBILITY OF SPRING WHEAT VARIETIES FOR THE PROCESSING OF DRUGS OF THE “B-PLUS” PRK LINE "WHITE PEARLS"

2019 ◽  
Author(s):  
E.A. Gordeeva ◽  
N.A. Shestakova ◽  
R.G. Sakan
Keyword(s):  
Soft Wheat ◽  
Careful Study ◽  
Agricultural Practice ◽  
Wheat Varieties ◽  
Yield And Quality ◽  
Spring Soft Wheat ◽  
Cultivation Technology ◽  
Mineral Mixtures ◽  
Detailed Application

The practice of manufacturers using substances that stimulate the growth and development of plants, increase their resistance to external influences, and as a result increase the yield and quality of grain, has become a common practice in field cultivation technology. A wide variety of their production requires careful study and detailed application in agricultural practice. In the process of studying the variety of spring soft wheat after treatment with the studied organo-mineral mixtures (OMM) of the B-plus line, PRK «White Pearl» increases the vegetative mass and productivity, and improves the technological qualities of grain. The article presents data on the processing of seeds and plants of ОMM on the formation of the yield of varieties of spring soft wheat Astana and Karaganda 30. Studies have shown that the varietal reaction of soft wheat showed different responsiveness to treatment with drugs. Thus, grain yield was obtained from the use of the B-plus line of PRK «White Pearl» - Astana varieties 27.87 c/ ha, Karaganda varieties 30 - 32.16 c / ha (increase + 6.3; 8.75 c / ha in comparison with the control) with an increase in the amount of gluten by 0.1-2.2% and its quality.

GRAIN QUALITY OF SPRING SOFT WHEAT VARIETIES IN THE CONDITIONS OF THE SUBTAIGA ZONE OF THE TYUMEN REGION

2021 ◽  
pp. 15-21
Author(s):  
Raisa I. Belkina ◽  
Julia A. Letyago ◽  
Victor V. Vidrin ◽  
Tatyana K. Fedoruk
Keyword(s):  
Grain Quality ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Spring Soft Wheat
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