scholarly journals Hydrothermal treatment of sprout-damaged grain: II. Effects on the technological quality of rye

1978 ◽  
Vol 50 (3) ◽  
pp. 254-262
Author(s):  
Christina Westermarck-Rosendahl
Keyword(s):  
Hydrothermal Treatment ◽  
Amylase Activity ◽  
Peak Temperature ◽  
Large Cavity ◽  
Processing Conditions ◽  
Falling Number ◽  
Untreated Sample ◽  
Heat Treated ◽  
Technological Quality

Sprout-damaged rye with the falling number of 87 was heat-treated by immersing the grain in water having temperatures of 80, 90 and 100°C. The treatment lasted at the most 60 sec and was followed by an immediate chilling process. The aim of the treatment was to suppress the excess of a-amylase activity in the outer layers of the kernels. The changes in the quality of the rye were determined by the falling number test, amylograph test and baking tests in which yeast and no acid was added. All the performed treatments affected the results of the quality determinations. Treatment at 80, 90 and 100°C lasting 30 sec raised the falling number values to 102, 117 and 155, respectively. After treatment for 60 sec the values were 101, 142 and 223. In the amylograms the peak viscosity increased markedly. Processing at 100 and 90°C for more than 20 sec resulted in an increase of the peak viscosity beyond 1000 B.U. The peak temperature of all the samples was rather low and some decrease in the peak temperature was indicated at the processing temperatures of 80 and 90° C. The loaf volumes of loaf made from the treated samples were all lower than the volume of the loaf from the untreated sample. The samples treated for 30 and 60 sec at 100°C gave lowest volumes. Stickiness of the doughs was diminished by the more severe processing conditions, as also were dampness and elasticity of the crumb. All loaves except the ones made of grain heated at 100“C for 30 and 60 sec had a rather large cavity beneath the crust. The samples processed at 90 and 100°C for 30 and 60 sec gave a lighter brown crust colour than the rest of the samples.

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Technological Quality of Dual-purpose Wheat Submitted to Successive Defoliations

2019 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Giselle R. Rodolfo ◽  
Clovis A. Souza ◽  
Luiz C. Gutkoski ◽  
Deivid L. V. Stefen
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Grain Production ◽  
Falling Number ◽  
Dual Purpose ◽  
Randomized Design ◽  
Technological Quality ◽  
Completely Randomized Design ◽  
Cutting Height

Defoliation may interfere in the sink-source relationship and influence grain production and the respective technological quality of wheat flour, particularly in cultivars with potential as forage and in subsequent grain production. This study aimed to determine the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars. A completely randomized design with four repetitions was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Hectoliter weight, grain crude protein, tenacity: extensibility ratio, gluten strength, falling number and wet gluten were measured. Regardless of the cutting height used, and after defoliation, the variables exhibited higher values than in non-defoliated plants, with protein content increasing by 6 and 11.3% for the BRS Tarumã and BRS Umbu cultivars, respectively. As such, it can be inferred that defoliation does not negatively affect the technological quality of wheat flour grown in a dual-purpose system.

scholarly journals Relationships between Falling Number, α-amylase activity, milling, cookie, and sponge cake quality of soft white wheat

2018 ◽  
Vol 95 (3) ◽  
pp. 373-385 ◽  
Author(s):  
Alecia M. Kiszonas ◽  
Douglas A. Engle ◽  
Leonardo A. Pierantoni ◽  
Craig F. Morris
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Sponge Cake ◽  
White Wheat ◽  
Cake Quality

scholarly journals Wheat sedimentation values and falling number

2011 ◽  
Vol 22 (No. 2) ◽  
pp. 51-57 ◽  
Author(s):  
M. Hrušková ◽  
V. Škodová ◽  
J. Blažek
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Wheat Variety ◽  
Climatic Conditions ◽  
Falling Number ◽  
Standard Quality ◽  
Technological Quality ◽  
One Year ◽  
Harvest Year

Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found any marked differences in protein content (2001 – average 12.4%, 2002 – average 12.8%) and Zeleny test (2001 – average 52 ml, 2002 – average 55 ml) but the falling number was significantly different (2001 – average 321 s, 2002 – average 287 s). During the storage time in agricultural operations no conclusive changes in protein content were found though protein quality slightly decreased according to the SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. Statistically significant correlations were calculated between the falling number value of wheat and its laboratory-manufactured flour in both harvest years (r = 0.556 in 2001, r = 0.825 in 2002). The value of Zeleny test significantly correlates with SDS test (r = 0.531 in 2001, r = 0.787 in 2002) as well as with protein content

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

scholarly journals Effect of the Application Date of Fertilizer Containing Silicon and Potassium on the Yield and Technological Quality of Sugar Beet Roots

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 370
Author(s):  
Arkadiusz Artyszak ◽  
Dariusz Gozdowski ◽  
Alicja Siuda
Keyword(s):  
Sugar Beet ◽  
Foliar Application ◽  
Plant Protection ◽  
Plant Protection Products ◽  
Water Shortage ◽  
The European Union ◽  
Yield Increase ◽  
Time Of Application ◽  
Technological Quality

Water shortage and drought are a growing problem in Europe. Therefore, effective methods for limiting its effects are necessary. At the same time, the “field to fork” strategy adopted by the European Commission aims to achieve a significant reduction in the use of plant protection products and fertilizers in the European Union. In an experiment conducted in 2018–2020, the effect of the method of foliar fertilization containing silicon and potassium on the yield and technological quality of sugar beet roots was assessed. The fertilizer was used in seven combinations, differing in the number and time of application. The best results were obtained by treating plants during drought stress. The better soil moisture for the plants, the smaller the pure sugar yield increase was observed. It is difficult to clearly state which combination of silicon and potassium foliar application is optimal, as their effects do not differ greatly.

scholarly journals The Impact of Harvesting Time on Fusarium Mycotoxins in Spring Wheat Grain and Their Interaction with Grain Quality

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 642
Author(s):  
Yuliia Kochiieru ◽  
Audronė Mankevičienė ◽  
Jurgita Cesevičienė ◽  
Roma Semaškienė ◽  
Jūratė Ramanauskienė ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
Fusarium Species ◽  
Triticum Aestivum L ◽  
Falling Number ◽  
Harvesting Time ◽  
Wheat Grains ◽  
The Impact ◽  
Full Maturity

In this work, we studied the impact of harvesting time on Fusarium mycotoxin occurrence in spring wheat and the effect of mycotoxin contamination on the quality of these grains. The spring wheat grains (Triticum aestivum L.) were collected in 2016–2018 when the crop had reached full maturity, 10 ± 2 days and 17 ± 3 days after full maturity. The grain samples were analyzed for Fusarium infection and co-contamination with mycotoxins deoxynivalenol (DON), zearalenone (ZEA), and T-2 toxin (T-2), as well as the quality of the wheat grains (mass per hectolitre, contents of protein, starch, ash and fat, particle size index (PSI), falling number, sedimentation, wet gluten content, and gluten index). The occurrence of Fusarium spp. fungi and the mycotoxins produced by them in the grains was mostly influenced by the harvesting time and meteorological conditions. The correlations between Fusarium species and the mycotoxins produced by them in the grains of spring wheat showed F. graminearum to be a dominant species, and as a result, higher concentrations of DON and ZEA were determined. The co-occurrence of all the three mycotoxins analyzed (deoxynivalenol, zearalenone, and T-2 toxin) was identified in wheat. In rainy years, a delay in harvesting resulted in diminished grain quality of spring wheat, as indicated by grain mass per hectolitre and falling number. Negative correlations were found in highly contaminated grains between mycotoxins (DON, ZEA, and T-2) and falling number and grain mass per hectolitre values.

X-ray analysis of the technological quality of silicocalcium

2007 ◽  
Vol 37 (2) ◽  
pp. 99-100
Author(s):  
G. L. Borshchevskaya ◽  
G. M. Tirakov ◽  
V. I. Dmitrienko ◽  
R. A. Gizatulin
Keyword(s):  
X Ray ◽  
Technological Quality
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