Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality
2011
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.
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