scholarly journals Investigation of the Quality of Winter Wheat in a Sulphur Fertilisation Experiment, 2001/2002

2003 ◽  
pp. 153-156
Author(s):  
Éva Mars ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Water Absorption ◽  
Development Time ◽  
Green Plant ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Yield And Quality ◽  
Gluten Content ◽  
Effect On Yield ◽  
Dough Development Time

We have started a small parcell and a factorial S fertilization experiment with winter wheat in the 2001/2002 cropping year to examine its effect on yield and quality. The scene of experiment was the Latokep Experimental Station of the DE ATC (calcareous chernozeem) in case of small parcell examination and the Agricultural Company of Felsőzsolca (brown forest soil) in case od factorial examination.The protein and gluten content of the grain was investigated with PerCon Inframatic 9001 NIR Analyser, then we have measured these parameters with PerCon 8620 infra appliance. After the milling we measured the following parameters: glutenindex, farinographic parameters (farinographic index, water absorption capacity, dough development time, stability, softening, extension) and valorigraphic index.Based on the results there’s no justified relation between the fertilization and the protein and gluten content. The valorigraphic index of the samples taken from Felsőzsolca factory characteristically increased as a result of the S-fertilization. In the small-parcell experiment the values of the water absorption capacity, the dough development time and the softening parameters from the valorigrphic parameters depended significantly from the mineral treatments. Signifikant quality improvement wasn’t experieced.There was sampling in all of critical phenophase (…). The green plant samples were examined on element content with ICP-OES. These measurements are currently in progress.

scholarly journals Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

2019 ◽  
Vol 114 (1) ◽  
pp. 33
Author(s):  
Shadrack Mubanga CHISENGA ◽  
Tilahun Seyoum WORKNEH ◽  
Geremew BULTOSA ◽  
Buliyaminu Adegbemiro ALIMI
Keyword(s):  
Water Absorption ◽  
Negative Influence ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Frozen Dough ◽  
Substitution Level ◽  
Gluten Content ◽  
Flour Blends

Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

scholarly journals Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits

2011 ◽  
Vol 50 (No. 9) ◽  
pp. 402-408 ◽  
Author(s):  
M. Barić ◽  
M. Pecina ◽  
H. Šarčević ◽  
S. Kereša
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
High Performance ◽  
Development Time ◽  
Quality Traits ◽  
Stability Parameters ◽  
Mean Values ◽  
Gluten Content ◽  
Wide Range ◽  
Dough Development Time

Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of softening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number). Stability was evaluated for four cultivars grown in 12 environments in different parts of Croatia. Four stability parameters, covering a wide range of statistical approaches, were used to estimate cultivar stability. Variability for the stability of quality among cultivars was established. The cultivars Kuna and Banica showed high performance for most quality traits and were also identified as stable for the majority of them. The cultivar Žitarka was stable for four farinogram traits showing high level of performance only for dough development time, while Marija showed stability for only three traits but with unfavourable mean values for all of them. The largest contribution of genotype by environment effects in the total sum of variance components was found for the farinogram traits stability and dough development time, while the lowest, but similar to each other for protein content and wet gluten content.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Comparison of Bio and Eco-technologies with Chemical Methods for Pre-treatment of Flax Fibers: Impact on Fiber Properties

2014 ◽  
Vol 9 (4) ◽  
pp. 155892501400900 ◽  
Author(s):  
Sabela Camano ◽  
Nemeshwaree Behary ◽  
Philippe Vroman ◽  
Christine Campagne
Keyword(s):  
Water Absorption ◽  
Fiber Bundle ◽  
Glass Fibers ◽  
Fiber Surface ◽  
Pectate Lyase ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Flax Fibers ◽  
The Impact

Flax fibers, available as fiber bundles, are commonly used as fiber reinforcement in composite materials as a substitute for glass fibers. Pre-treatments are often necessary for improving fiber-resin adhesion, and also to facilitate fiber elementarization, and to improve fiber ability to be implemented in mechanical processes limiting fiber damages. This paper focuses on the impact of biotechnologies (effect of 2 different enzymes: a pectate lyase and a laccase) and of an ecotechnology (ultrasound with ethanol), compared to classical chemical pre-treatments (using aqueous NaOH and ammonia) on the final flax fiber bundle properties, before and after a carding process. Fiber surface properties (wettability and/or zeta potential values), fiber elementarization and mechanical properties vary with the type of treatment (chemical nature of product and conditions used). Fibers elementarised using pectate lyase and ultrasound/ethanol have a hydrophilic surface and a high water absorption capacity, and are also of highest quality in terms of increased fineness. Treatment with NaOH yields the poorest fiber bundle tenacity. Laccase enzyme yields long thick hydrophobic fibers having very low water absorption capacity, and the most neutral surface charge. Properties of flax fibers can be easily monitored using different pre-treatments resulting in fibers which would be suited for various final applications.

scholarly journals Experimental study on water level and absorption capacity in a radial well flow in a loess area

2018 ◽  
Vol 19 (5) ◽  
pp. 1313-1321
Author(s):  
Xuezhen Zhang ◽  
Aidi Huo ◽  
Jucui Wang
Keyword(s):  
Unsteady Flow ◽  
Water Absorption ◽  
Water Level ◽  
Steady Flow ◽  
Flow Injection ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Analysis Method ◽  
Semi Empirical ◽  
Radial Well

Abstract In this paper, the theoretical basis for flow calculation in an injection well was discussed. It proposed that the flow rate of an injection well could be calculated referring to pumping theory and method. A mathematical model of the rising curve of water level around a radial well was established and the equation for calculating the rising curve was given. The calculation equations selected for the water absorption capacity of injection wells were explained and examples were verified and compared. The results indicated that, under the same injection conditions, the water level value calculated by the analysis method was slightly larger, but the error between the analysis method and the semi-theoretical and semi-empirical methods was small. In the processes of steady flow injection and unsteady flow injection, there was a small difference of water absorption capacity, and the former was slightly larger. The measured values of water absorption capacity were only about one-third of the calculated values based on pumping theory. Overall, the analytical solution method for predicting the rising curve of water level has priority in well injection. The semi-theoretical and semi-empirical equation for calculating water absorption capacity sifted first has priority in steady flow injection, the equation sifted second has priority in unsteady flow injection.

scholarly journals Formation of porous ceramics using cullet and biological waste of water purification

2011 ◽  
Vol 43 (1) ◽  
pp. 81-94 ◽  
Author(s):  
M. Vlasova ◽  
I. Rosales ◽  
M. Kakazey ◽  
Parra Parra ◽  
R. Guardian
Keyword(s):  
Mechanical Properties ◽  
Water Absorption ◽  
Water Purification ◽  
Sintering Temperature ◽  
Porous Ceramics ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Red Clay ◽  
Temperature Range

Porous ceramics (bricks) was obtained using red clay, milled fusible cullet, and biowaste in the temperature range 950-1000?C. The high content of water in biowaste eliminates the necessity of introducing water in soft mud forming of bricks. The porosity, water absorption capacity, and mechanical properties of the prepared ceramics depend on content of milled cullet and sintering temperature.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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