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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha : |
21/02/2014 |
Actualizado : |
13/07/2022 |
Autor : |
REUNIÓN LATINOAMERICANA DE FITOTECNIA, 6 : 1964 NOV 1-7 : LIMA |
Título : |
Actas. |
Fecha de publicación : |
1964 |
Fuente / Imprenta : |
Lima (Perú): Asociación Latinoamericana de Fitotecnia, 1964. |
Páginas : |
2v. |
Idioma : |
Español |
Thesagro : |
AMERICA LATINA; CIENCIA VEGETAL; CONTROL BIOLOGICO; CONTROL DE INSECTOS; DESARROLLO AGRICOLA; EDUCACION; EXTENSION; FITOMEJORAMIENTO; HEVEA; INGENIERIA GENETICA; INVESTIGACION; PLANIFICACION; RECURSOS HUMANOS; RESISTENCIA A LA ENFERMEDAD; THEOBROMA; TRANSFERENCIA DE TECNOLOGIA. |
Asunto categoría : |
-- |
Marc : |
LEADER 00842nam a2200301 a 4500 001 1043551 005 2022-07-13 008 1964 bl uuuu u01u1 u #d 100 1 $aREUNIÓN LATINOAMERICANA DE FITOTECNIA, 6 : 1964 NOV 1-7 : LIMA 245 $aActas. 260 $aLima (Perú): Asociación Latinoamericana de Fitotecnia$c1964 300 $a2v. 650 $aAMERICA LATINA 650 $aCIENCIA VEGETAL 650 $aCONTROL BIOLOGICO 650 $aCONTROL DE INSECTOS 650 $aDESARROLLO AGRICOLA 650 $aEDUCACION 650 $aEXTENSION 650 $aFITOMEJORAMIENTO 650 $aHEVEA 650 $aINGENIERIA GENETICA 650 $aINVESTIGACION 650 $aPLANIFICACION 650 $aRECURSOS HUMANOS 650 $aRESISTENCIA A LA ENFERMEDAD 650 $aTHEOBROMA 650 $aTRANSFERENCIA DE TECNOLOGIA
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INIA La Estanzuela (LE) |
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
21/02/2014 |
Actualizado : |
30/09/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
B - 1 |
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.
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