Naslov
Determination of flour moisture influence on precise estimation of falling number

Autori
Ugarčić-Hardi, Žaneta ; Hackenberger, Branimir ; Koceva, Daliborka

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

Izvornik
Brašno - kruh ’99. : proceedings of Second Croatian Congress of Cereal Technologists with International Participation / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2000, 66-72

ISBN
953-97478-3-X

Skup
Croatian Congress of Cereal Technologists with International Participation (2 ; 1999)

Mjesto i datum
Opatija, Hrvatska, 26.10.1999. - 29.10.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat flour; falling number; enzymatic activity

Sažetak
One of the important factors of wheat flour quality is the ability of starch gelatinization, which depends on the presence of amylolitic enzymes, and on nature and condition of starch grains. This paper deals with the activity of  -amylase, measured by the Falling Number method, and the influence of flour moisture on exact determination of Falling Number. Falling Number of samples, where moisture was preliminary measured and the weighing regarding moisture recalculated, was determined. The obtained results were compared with the falling number results where flour moisture was assumed to be 14%, and flour weighing for Falling Number determination was 7 g. Fifty-one wheat flour samples of 1996/97 and 1997/98 harvest were examined. Wheat samples were milled on a laboratory mill, flour moisture was determined on moisture analyser which operates on thermogravimetry principle, Falling Number was determined by Hagberg -Perten method. The results were statistically evaluated by the Smirnov-Kolmogorov test and t-test. The norm tested by the Smirnov-Kolmogorov test, showed a normal distribution of information. Differences of arithmetic means were tested by the Student t-test. Based on experience the results were classified into six different categories sized 6, 7, 8, 9, 10 and 20. Statistically significant difference was established for classes smaller than 10. The Falling Number results, obtained by exact flour weighing with determined moisture, were in average 4, 17 % (15 to 16 s) smaller with regard to Falling Number results that assumed flour moisture to be 14 %. Established results show that in scientific work it is necessary to make corrections regarding moisture, while for mill and bakery industry that correction is not necessary. It is sufficient to have 7 g of weighed samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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