Naslov
Evaluation of flour quality by solvent retention capacity (SRC) and alkaline water retention capacity (AWRC) methods

Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Koceva Komlenić, Daliborka ; Katić, Jovanka ; Hackenberger, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book of 3rd International Congress Flour - Bread ’05 and 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta. - Osijek : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2005, 84-84

ISBN
953-7005-07-0

Skup
3rd International Congress Flour - Bread ’05 & 5th Croatian Congress of Cereal Technologists ’05

Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
flour quality ; solvent retention capacity (SRC) ; alkaline water retention capacity (AWRC) ; rheological properties

Sažetak
Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are relatively new methods for examining wheat flour quality. These methods are used to determine flour capacity of holding different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water Retention Capacity (AWRC) are influenced by all of those flour constituents. Flour samples of quality groups B1 and B2 from the East Croatia region were investigated. Possible correlation between the results obtained by these two methods and farinograph, mixograph, extensograph and glutograph results were examined. There was a significant correlation between the results of these two methods and almost all mixograph parameters, farinograph water absorption, extensograph energy and dough resistance to extension, as well as glutograph resistance to extension. The results also showed that SRC and AWRC are acceptable methods for determining wheat flour quality, especially when we need fast results or lack equipment for determination of dough rheological properties, or if only a small amount of sample is accessible.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Prehrambena tehnologija

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