| |
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela. |
|
Fecha : |
21/02/2014 |
|
Actualizado : |
30/09/2019 |
|
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
|
Autor : |
PAULLEY, G.; VÁZQUEZ, D.; LYSENKO, E.; PRESTON, R. |
|
Afiliación : |
G. PAULLEY, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8.; DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; E. LYSENKO, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8.; R. PRESTON, Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St., Winnipeg, Manitoba, Canada R3C 3G8. |
|
Título : |
Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour. |
|
Fecha de publicación : |
2004 |
|
Fuente / Imprenta : |
Canadian Journal of Plant Science, October 2004, Volume 84, Issue 4, Pages 949-954. |
|
DOI : |
10.4141/P03-184 |
|
Idioma : |
Inglés |
|
Contenido : |
Abstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined
by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough
pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in
a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a
wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and
form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall
performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other
wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples.
This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and
other South American markets where similar bread is popular. MenosAbstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined
by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough
pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in
a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a
wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and
form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall
performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other
wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples.
This baking procedure should prove useful in assessing the performance of Canad... Presentar Todo |
|
Palabras claves : |
BAKING; CANADA WESTERN RED SPRING; CANADIAN WHEAT; HEARTH BREAD; URUGUAYAN BREAD; WHEAT. |
|
Thesagro : |
CULTIVOS DE INVIERNO; TRIGO; TRITICUM AESTIVUM L. |
|
Asunto categoría : |
F01 Cultivo |
|
Marc : |
LEADER 02438naa a2200277 a 4500
001 1033697
005 2019-09-30
008 2004 bl uuuu u00u1 u #d
024 7 $a10.4141/P03-184$2DOI
100 1 $aPAULLEY, G.
245 $aDevelopment of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour.$h[electronic resource]
260 $c2004
520 $aAbstract: Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples. This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and other South American markets where similar bread is popular.
650 $aCULTIVOS DE INVIERNO
650 $aTRIGO
650 $aTRITICUM AESTIVUM L
653 $aBAKING
653 $aCANADA WESTERN RED SPRING
653 $aCANADIAN WHEAT
653 $aHEARTH BREAD
653 $aURUGUAYAN BREAD
653 $aWHEAT
700 1 $aVÁZQUEZ, D.
700 1 $aLYSENKO, E.
700 1 $aPRESTON, R.
773 $tCanadian Journal of Plant Science, October 2004, Volume 84, Issue 4, Pages 949-954.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA La Estanzuela (LE) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
|
 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela. |
|
Fecha actual : |
02/09/2020 |
|
Actualizado : |
02/09/2020 |
|
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
|
Circulación / Nivel : |
Internacional - -- |
|
Autor : |
VALLEJOS, M.; FAINGERCH, M.; BLUMC. D.; MASTRÁNGELO, M. |
|
Afiliación : |
MARÍA VALLEJOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./Departamento de Métodos Cuantitativos y Sistemas de Información, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina; MELINA FAINGERCH, Licenciatura en Ciencias Ambientales, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina.; DANIEL BLUMC, Licenciatura en Ciencias Ambientales, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina.; MATÍAS MASTRÁNGELO, Consejo Nacional de Investigaciones Científicas yTécnicas, Universidad Nacional de Mar Del Plata, Mar del Plata, Argentina. |
|
Título : |
Winners and losers of the agricultural expansion in the Argentine Dry Chaco. |
|
Fecha de publicación : |
2020 |
|
Fuente / Imprenta : |
Landscape Research, 2020. DOI: https://doi.org/10.1080/01426397.2020.1808965 |
|
Idioma : |
Inglés |
|
Notas : |
Article history: Published online: 25 Aug 2020.
This work was supported by the Fondo para la Investigación Científica y Tecnológica [PICTO 2014-0046]; Interamerican
Institute for Global Change (IAI) [IAI ? CRN 3095]; Landscape Reserch Group [50th Anniversary Research Fund]. |
|
Contenido : |
ABSTRACT:
Biodiversity and natural resources constitute a social safety net for forest-dependent communities and represent their main source of livelihood. Agricultural expansion driven by global food demand is not only deeply altering landscapes at the local level but also affect the forms of life and culture of rural life. These changes are increasing inequalities between stakeholders in developing countries and causing the direct displacement of numerous rural families. In this article, we focus on the Argentine Dry Chaco, one of the most threatened forest systems in the world, to analyse evidence about how land-use changes asymmetrically affect social wellbeing across landscapes and generate conflicts between stakeholders regarding the use and access to natural resources. This information needs to be considered for better territorial planning and to propose conflict resolution strategies towards more just and sustainable relationships between people and nature in complex landscapes. |
|
Palabras claves : |
CHACO; INJUSTICE; LAND TENURE; LANDSCAPE JUSTICE; QUALITY OF LIFE; VULNERABILITY. |
|
Thesagro : |
ARGENTINA; BIODIVERSIDAD; RECURSOS NATURALES; SUSTENTABILIDAD. |
|
Asunto categoría : |
-- |
|
Marc : |
LEADER 02079naa a2200289 a 4500
001 1061291
005 2020-09-02
008 2020 bl uuuu u00u1 u #d
100 1 $aVALLEJOS, M.
245 $aWinners and losers of the agricultural expansion in the Argentine Dry Chaco.$h[electronic resource]
260 $c2020
500 $aArticle history: Published online: 25 Aug 2020. This work was supported by the Fondo para la Investigación Científica y Tecnológica [PICTO 2014-0046]; Interamerican Institute for Global Change (IAI) [IAI ? CRN 3095]; Landscape Reserch Group [50th Anniversary Research Fund].
520 $aABSTRACT: Biodiversity and natural resources constitute a social safety net for forest-dependent communities and represent their main source of livelihood. Agricultural expansion driven by global food demand is not only deeply altering landscapes at the local level but also affect the forms of life and culture of rural life. These changes are increasing inequalities between stakeholders in developing countries and causing the direct displacement of numerous rural families. In this article, we focus on the Argentine Dry Chaco, one of the most threatened forest systems in the world, to analyse evidence about how land-use changes asymmetrically affect social wellbeing across landscapes and generate conflicts between stakeholders regarding the use and access to natural resources. This information needs to be considered for better territorial planning and to propose conflict resolution strategies towards more just and sustainable relationships between people and nature in complex landscapes.
650 $aARGENTINA
650 $aBIODIVERSIDAD
650 $aRECURSOS NATURALES
650 $aSUSTENTABILIDAD
653 $aCHACO
653 $aINJUSTICE
653 $aLAND TENURE
653 $aLANDSCAPE JUSTICE
653 $aQUALITY OF LIFE
653 $aVULNERABILITY
700 1 $aFAINGERCH, M.
700 1 $aBLUMC. D.
700 1 $aMASTRÁNGELO, M.
773 $tLandscape Research, 2020. DOI: https://doi.org/10.1080/01426397.2020.1808965
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA La Estanzuela (LE) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
