Authors:
Aidin Pahlavan Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

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Mohammad Hassan Kamani Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

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Amir Hossein Elhamirad Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

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Zahra Sheikholeslami Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran

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Mohammad Armin Department of Agronomy, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

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Hanieh Amani Department of Grain and Industrial Plant Technology, Faculty of Food Science, Szent István University, Budapest, Hungary

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Abstract

This study was focused on the assessment of relationships among the properties of wheat and their resultant flour, dough and final bread. For this purpose, multivariate linear regression in the form of the step-wise algorithm was applied to evaluate the relation among the flour characteristics of wheat with quality of dough and the final breads (Barbari and Lavash). The results showed that variety of wheat (Orum, Pishgam, and Zareh) could not affect the moisture content and quantity of the flour residue; however, considerable variation was observed on protein content and Zeleny number. The multivariate regression analysis built appropriate models to predict the hardness of the Barbari bread (R2 = 0.98) and specific volume of the Lavash bread (R2 = 0.98). Overall, the results indicated that the regression models in the form of step-wise might be useful as a non-destructive technique for assessing quality of bread.

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Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

Indexing and Abstracting Services:

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2023  
Scopus  
CiteScore 1.8
CiteScore rank Q2 (General Agricultural and Biological Sciences)
SNIP 0.497
Scimago  
SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
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Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation
2004
Volumes
per Year
1
Issues
per Year
1
Founder Magyar Tudományos Akadémia  
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
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H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

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