IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v22y2004i1id3402-cjfs.html
   My bibliography  Save this article

Wheat flour fermentation study

Author

Listed:
  • I. Švec

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • M. Hrušková

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume r = 0.5264), between the gases volume and the time of dough maximum (r = -0.7689), and between the dough volume and the specific volume of bread (r = 0.5452).

Suggested Citation

  • I. Švec & M. Hrušková, 2004. "Wheat flour fermentation study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(1), pages 17-23.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:1:id:3402-cjfs
    DOI: 10.17221/3402-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3402-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3402-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/3402-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Georgiana Gabriela Codină & Silvia Mironeasa & Daniela V. Voica & Costel Mironeasa, 2013. "Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 222-229.
    2. Marie Hrušková & Ivan Švec, 2017. "Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(5), pages 424-431.
    3. Ondřej Jirsa & Marie Hrušková & Ivan Švec, 2007. "Bread features evaluation by NIR analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 243-248.
    4. Ivan Švec & Marie Hrušková & Ondřej Jirsa, 2007. "Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 249-258.
    5. Ondřej Jirsa & Marie Hrušková, 2005. "Characteristics of fermented dough predicted by using the NIR technique," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(5), pages 184-189.
    6. Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu, 2011. "Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 35-44.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:22:y:2004:i:1:id:3402-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.