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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/93

Title: Wheat flour properties and end product quality
Authors: Dwyer, Elizabeth
O'Halloran, Grainne R.
Keywords: Flour quality
Gluten Index
Dough Rheology
Pizza bases
Issue Date: Jan-1999
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/93
ISBN: 1841700037
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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