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פותח על ידי קלירמאש פתרונות בע"מ -
Can bread wheat quality be determined by gluten index?
Year:
2012
Source of publication :
Journal of Cereal Science
Authors :
בונפיל, דוד
;
.
Volume :
56
Co-Authors:
Bonfil, D.J., Field Crops and Natural Resources, The Institute of Plant Sciences, Agricultural Research Organization, Gilat Research Center, M.P. Negev 85280, Israel
Posner, E.S., ESP International, Savyon, Israel
Facilitators :
From page:
115
To page:
118
(
Total pages:
4
)
Abstract:
In recent years, the Israeli wheat industry has suffered from quality problems that endangered the possibility of growing bread wheat in Israel. In addition to relying upon grain protein and test weight, the Israeli wheat market has therefore begun using the gluten index (GI) test method. To shed new light on wheat grain quality determinations, wheat grain samples were analyzed for GI and other quality parameters such as dry and wet gluten, SDS-sedimentation, and loaf volume. In many cases, low-GI grains exhibited good dough and bread quality. This could be attributed to the difference in GI values of the wheat versus the corresponding flour. Hence, milling plays a major role in GI determination. Furthermore, grain and white flour GI values did not correlate with other accepted quality parameters, such as SDS-sedimentation and loaf volume. Therefore, it is suggested that the GI be used with caution, and that the addition of other methods can improve wheat quality determination. © 2012 Elsevier Ltd.
Note:
Related Files :
Gluten index
Triticum aestivum
Wheat quality
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.jcs.2012.07.003
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27650
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:32
Scientific Publication
Can bread wheat quality be determined by gluten index?
56
Bonfil, D.J., Field Crops and Natural Resources, The Institute of Plant Sciences, Agricultural Research Organization, Gilat Research Center, M.P. Negev 85280, Israel
Posner, E.S., ESP International, Savyon, Israel
Can bread wheat quality be determined by gluten index?
In recent years, the Israeli wheat industry has suffered from quality problems that endangered the possibility of growing bread wheat in Israel. In addition to relying upon grain protein and test weight, the Israeli wheat market has therefore begun using the gluten index (GI) test method. To shed new light on wheat grain quality determinations, wheat grain samples were analyzed for GI and other quality parameters such as dry and wet gluten, SDS-sedimentation, and loaf volume. In many cases, low-GI grains exhibited good dough and bread quality. This could be attributed to the difference in GI values of the wheat versus the corresponding flour. Hence, milling plays a major role in GI determination. Furthermore, grain and white flour GI values did not correlate with other accepted quality parameters, such as SDS-sedimentation and loaf volume. Therefore, it is suggested that the GI be used with caution, and that the addition of other methods can improve wheat quality determination. © 2012 Elsevier Ltd.
Scientific Publication
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