Naslov
INFLUENCE OF CLIMATE CONDITIONS DURING WHEAT FULLING ON WHEAT QUALITY AND RHEOLOGICAL DOUGH QUALITY

Autori
Nevistić, Ante ; Ugarčić-Hardi, Žaneta ; Čota, Augustin ; Koceva, Daliborka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97" / Žaneta Ugarčić-Hardi - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 1998, 68-76

Skup
Prvi Hrvatski Kongers tehnologa proizvodnje i prerade brašna "Brašno-Kruh "97"

Mjesto i datum
Osijek, Hrvatska, 13.11.1997. - 15.11.1997

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat quality; rheological dough quality

Sažetak
In numerous cases researche has proved that climate is one of the important factors influencing the chemical content and wheat quality. Therefore, it is important to know how the quality of the grain wheat changes under ecological conditions, specially under climatic conditions. In the period of grain fulling significant morphological, biological and other changes occur. Climatic conditions influence the wheat quality significantly in the period of grain fulling. The research was done on ten wheat types produced as a part of macro experiment in the PIK Đakovo during two vegetation periods (1993/94, 1994/95). In those periods the wheat fulling, the influence of the amount of rain and temperature were monitored during the stages of wheat fulling. The following quality elements were defined in all samples: water content, hectolitre mass and absolute mass, yield, proteins, sedimentation value, wet gluten. Rheological research of dough was carried out by the Brabender farinograph and extensograph. The obtained results show that the bigger amount of rain and lower temperatures in the grain fulling period cause lower protein content, sedimentation value and wet gluten level. On the other hand, there is an increase of yield, hectolitre and absolute mass. The research results also show that the bigger amount of protein, namely wet gluten, does not improve the flour quality. What must be taken into account is the quality of wet gluten. The bigger share of wet gluten in wheat flour results in better water absorption, grain fulling, elasticity and energy elasticity and decreased dough softening. The given results prove that the analysis of climatic conditions in the period of grain fulling help us anticipate the wheat quality which is very important for the mill and bakery industry.

Izvorni jezik
Engleski

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