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|Title: ||Wheat flour properties and end product quality|
|Authors: ||Dwyer, Elizabeth|
O'Halloran, Grainne R.
|Keywords: ||Flour quality|
|Issue Date: ||Jan-1999|
|Citation: ||Wheat flour properties and end product quality. The National Food Centre Research Report No. 8. Elizabeth Dwyer and Grainne R. O'Halloran. Dublin; Teagasc, 1999. ISBN 1841700037|
|Series/Report no.: ||The National Food Centre Research Report;No. 7|
|Abstract: ||For pizza production, the flour quality values identified for the wheat cultivars, Promessa, Quintus (spring), and Soissons (winter) should be used as guidelines in selecting new cultivars and in the development of flour specifications. Similarly for biscuit production, compositional and rheological data for the cultivars, Riband,Woodstock (soft-milling) and Brigadier (hardmilling) should be used for identifying biscuit flours. The rheological properties of dough (as measured by the alveograph, extensograph and farinograph) did not relate to the baking quality for some wheat cultivars. However the rheological properties of the gel protein prepared from these flours explained their baking quality. The very high elastic moduli of these gels explained the basis of shrinkage of pizza bases produced from Baldus and Lavett flours and biscuits produced from Ritmo flour.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
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