Journalartikel

Jahr der Veröffentlichung: 1994

Seiten: 437-441

Zeitschrift: Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Bandnummer: 199

Heftnummer: 6

ISSN: 0044-3026

DOI Link: https://doi.org/10.1007/BF01193269

Verlag: Springer

Abstract: 
Grains of several wheat varieties in different stages of maturity were investigated for theological properties and baking quality. Crude protein content was found to be very high at the beginning and in the middle of milk ripeness of the grain; later crude protein decreases strongly. Sedimentation values and relative sedimentation values (sed.-val.: protein content of the grain) are higher in the earlier stages of grain development, too. Mineral content of the grain decreases, flour yield (type 550) increases with processing grain development and increasing thousand kernel weights. - The dough properties (farinograph and extensiograph) of the flours of the unripe and the full ripe grains mostly differed markedly; type and extent of this changes are in dependance on the genotype. For instance genotype ''Monopol'' with a genetical caused excellent baking quality has the best theological properties in the flour of the full ripe grain. On the other hand the genotypes in the flour of the full ripe grain. On the other hand the genotypes ''Benno'' and ''Clement'' with genetical caused adhesive doughs and poorer baking quality develop their very negative rheological properties primarily in the later stages of ripeness. - Baking tests with four other cultivars demonstrate genotypical differences in sensory determined dough properties and in bread quality in dependence on stage of grain maturity. These four genotypes show comparable baking results for flours from grains in the wax-ripe stage and in the full ripeness.

Harvard-Zitierstil: SCHIPPER, A. (1994) RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF WINTER-WHEAT IN DEPENDENCE ON THE STAGE OF GRAIN MATURITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 199(6), pp. 437-441. https://doi.org/10.1007/BF01193269

APA-Zitierstil: SCHIPPER, A. (1994). RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF WINTER-WHEAT IN DEPENDENCE ON THE STAGE OF GRAIN MATURITY. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG. 199(6), 437-441. https://doi.org/10.1007/BF01193269