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Acta Alimentaria
Authors: A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi

The positive nutritional impact of dietary fibres (DF) gives growing interest to their role in the formation of wheat product quality. Although we are getting closer to characterize the effect of DF on the end use quality, the roles of individual components are not well described yet. Arabinoxylans (AX) are the main compounds of wheat DF, therefore getting more knowledge about its behaviour in wheat based food systems, like dough or end products, could be useful from both theoretical and practical points of view. The aim of this study was to investigate the impact of the AX content on wheat flour quality using a dough model system provided by blends of flour and AX isolate. Rapid Visco Analyser (RVA) and recently developed micro Zeleny test were used for characterization of mixtures.

We found that although Zeleny values are basically related to protein-dependent quality, the addition of AX isolate has major impact on the sedimentation volume of flour. In the RVA studies we demonstrated that AX has influence not only on the viscosity values but also on the rate of viscosity change. The effect of AX addition was compared to that of starch addition and was corrected by the rate of dilution. The model system and the experimental method applied here can be suitable to separate the individual effects of non-starchy carbohydrates.

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. (2001): Development of predictive models for end-use quality of spring wheats through canonical analysis. Int. J. Fd Sci. Technol. , 36 , 433–440. Shaheen M. Development of

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

. , Chong, P. & Békés, F. (2002): Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. , 79 , 301–307. Békés F

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

predictive models for end‐use quality of spring wheats through canonical analysis . International Journal of Food Science and Technology , 364 : 433 – 440 . 10.1046/j.1365-2621.2001.00477.x Cauvain , S.P. and Young , L.S. ( 2007 ). Technology of

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. , and Tömösközi , S. ( 2018 ). Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

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