• Login
    View Item 
    •   T-Stór
    • Food Programme
    • Food Chemistry & Technology
    • View Item
    •   T-Stór
    • Food Programme
    • Food Chemistry & Technology
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of T-StórCommunitiesPublication DateAuthorsTitlesSubjectsFunderThis CollectionPublication DateAuthorsTitlesSubjectsFunderProfilesView

    My Account

    LoginRegister

    Information

    Deposit AgreementLicense

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Wheat flour properties and end product quality

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    Report 08.pdf
    Size:
    388.3Kb
    Format:
    PDF
    Download
    Author
    Dwyer, Elizabeth
    O'Halloran, Grainne R.
    Keyword
    Flour quality
    Gluten Index
    Dough Rheology
    Pizza bases
    Biscuits
    Date
    1999-01
    
    Metadata
    Show full item record
    Statistics
    Display Item Statistics
    URI
    http://hdl.handle.net/11019/93
    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
    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.
    Funder
    Department of Agriculture, Food and the Marine
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

    entitlement

     
    DSpace software copyright © 2002-2017  DuraSpace
    Quick Guide | Contact Us | Send Feedback
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.