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dc.contributor.authorDwyer, Elizabeth*
dc.contributor.authorO'Halloran, Grainne R.*
dc.date.accessioned2012-08-24T13:55:37Z
dc.date.available2012-08-24T13:55:37Z
dc.date.issued1999-01
dc.identifier.citationWheat 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 1841700037en_GB
dc.identifier.isbn1841700037
dc.identifier.urihttp://hdl.handle.net/11019/93
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractFor 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.en_GB
dc.description.sponsorshipFood Sub-programme (Sub-Measure 3(ii) - Institutional R&D) of the Operational Programme for Industrial Development - Department of Agriculture and Food
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 7
dc.subjectFlour qualityen_GB
dc.subjectGluten Indexen_GB
dc.subjectDough Rheologyen_GB
dc.subjectPizza basesen_GB
dc.subjectBiscuitsen_GB
dc.titleWheat flour properties and end product qualityen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4068
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
refterms.dateFOA2018-01-12T07:27:30Z


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