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Effect of drying on the baking quality of wheat






Cereal Research Communications 21(1): 87-92

Effect of drying on the baking quality of wheat

Experiments of drying at temperatures of 20, 40, 60, 80, 100 degree C were carried out with two varieties (Mv-5, Jubilejnaja-50). According to the results of the experiments drying at high temperatures deteriorated the quality of both wheat varieties. There was no difference in reactions between the varieties. The heat damaged lots could not be organoleptically (by color, smell) distinguished from the other samples. The amount of wet gluten removable by washing considerably decreased at 80 degree C, while at 100 degree C gluten could no longer be washed out. The 20-40-60 degree C drying temperatures did not modify the farinographic value, 80 degree C caused a substantial decrease of value, while wheats dried at 100 degree C could not be evaluated by farinographic examination. Examinations by gel chromatography showed that the proteins - first of all those of high molecular weight - were damaged by a drying temperature of 80 degree C.

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Accession: 002355282



Related references

Effect of drying on the baking quality of wheat. Agrartechnische Berichte: 91-100, 1978

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