|
|
Registro completo
|
Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
17/02/2017 |
Actualizado : |
17/02/2017 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
VÁZQUEZ, D.; VEIRA, M.C. |
Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA C. VEIRA, Molino Río Uruguay. |
Título : |
Applicability of Mixolab test with local wheat flours. |
Fecha de publicación : |
2015 |
Fuente / Imprenta : |
International Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87. |
DOI : |
10.7455/ijfs/4.1.2015.a6 |
Idioma : |
Inglés |
Contenido : |
ABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.
@2015 ISEKI-Food Association (IFA) MenosABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best corre... Presentar Todo |
Palabras claves : |
BREADMAKING; MIXOLAB; RHEOLOG; WHEAT QUALITY. |
Thesagro : |
CEREALES; TRIGO. |
Asunto categoría : |
-- |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6484/1/Vazquez-D.-2015.-Int.Jr.Food-Studies.pdf
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/247/130
|
Marc : |
LEADER 02368naa a2200217 a 4500 001 1056673 005 2017-02-17 008 2015 bl uuuu u00u1 u #d 024 7 $a10.7455/ijfs/4.1.2015.a6$2DOI 100 1 $aVÁZQUEZ, D. 245 $aApplicability of Mixolab test with local wheat flours.$h[electronic resource] 260 $c2015 520 $aABSTRACT. Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved. @2015 ISEKI-Food Association (IFA) 650 $aCEREALES 650 $aTRIGO 653 $aBREADMAKING 653 $aMIXOLAB 653 $aRHEOLOG 653 $aWHEAT QUALITY 700 1 $aVEIRA, M.C. 773 $tInternational Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87.
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Las Brujas (LB) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
Registro completo
|
Biblioteca (s) : |
INIA Tacuarembó. |
Fecha actual : |
21/02/2014 |
Actualizado : |
01/10/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
RESQUÍN, F.; BARRICHELO, L.E.G.; DA SILVA JR., F.G.; BRITO, J.O.; SANSIGOLO, C.A. |
Afiliación : |
JOSE FERNANDO RESQUIN PEREZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LUIZ ERNESTO GEORGE BARRICHELO, University of São Paulo, Brazil; FRANCIDES GOMES DA SILVA JÚNIOR, University of São Paulo, Brazil; JOSÉ OTÁVIO BRITO, University of São Paulo, Brazil; CLÁUDIO ANGELI SANSIGOLO, State University of São Paulo, Brazil. |
Título : |
Wood quality for kraft pulping of Eucalyptus globulus origins planted in Uruguay. [Qualidade da madeira para polpa celulósica kraft de Eucalyptus globulus plantados no Uruguai]. |
Fecha de publicación : |
2006 |
Fuente / Imprenta : |
Scientia Forestalis/Forest Sciences, December 2006, Issue 72, Pages 57-66. Open Access |
Descripción física : |
2-s2.0-33845534948 |
Idioma : |
Inglés |
Notas : |
Article history: Recebido em 03/09/2004 // Aceito para publicação em 20/10/2006. |
Contenido : |
Resumo: A madeira Eucalyptus globulus é uma importante matéria-prima para produção de polpa celulósica kraft. O objetivo deste trabalho foi avaliar diferentes materiais genéticos de E. globulus em termos de propriedades da madeira e polpa celulósica. Os resultados mostram que os valores de densidade básica podem ser considerados normais para madeiras destinadas à produção de polpa celulósica; as procedências com as maiores densidades básicas são originadas do sul do estado de Victoria; as dimensões de fibras indicam que todos os materiais avaliados podem ser utilizados para produção de polpa celulósica kraft; o teor de holocelulose variou de 69 a 72%; os maiores rendimentos depurados foram obtidos para os materiais do sul do estado de Victoria.
Abstract: Eucalyptus globulus is an important raw-material for kraft pulping and has a wide geographical distribution. The objective of this paper was to evaluate E. globulus origins in terms of their wood and pulp properties. The results showed that wood density values for the origins are within the values considered advisable for kraft pulp production; origins with the highest wood density were from the south of Victoria state; fiber dimensions indexes obtained in this study allow us to infer that all origins are suitable for paper production; holocellulose content varied from 69 to 72%; the highest screened yield values correspond to the origins from south Victoria. |
Palabras claves : |
BASIC DENSITY; CELULOSA; CHEMICAL CONTROL; EUCALYPTUS GLOBULUS; FIBER DIMENSIONS; KRAFT PULP; PULP; PULP STRENGTH; REFINING; WOOD QUALITY. |
Thesagro : |
FORESTACIÓN. |
Asunto categoría : |
K10 Producción forestal |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/13379/1/RESQUIN-2006.pdf
|
Marc : |
LEADER 02543naa a2200325 a 4500 001 1017838 005 2019-10-01 008 2006 bl uuuu u00u1 u #d 100 1 $aRESQUÍN, F. 245 $aWood quality for kraft pulping of Eucalyptus globulus origins planted in Uruguay. [Qualidade da madeira para polpa celulósica kraft de Eucalyptus globulus plantados no Uruguai].$h[electronic resource] 260 $c2006 300 $c2-s2.0-33845534948 500 $aArticle history: Recebido em 03/09/2004 // Aceito para publicação em 20/10/2006. 520 $aResumo: A madeira Eucalyptus globulus é uma importante matéria-prima para produção de polpa celulósica kraft. O objetivo deste trabalho foi avaliar diferentes materiais genéticos de E. globulus em termos de propriedades da madeira e polpa celulósica. Os resultados mostram que os valores de densidade básica podem ser considerados normais para madeiras destinadas à produção de polpa celulósica; as procedências com as maiores densidades básicas são originadas do sul do estado de Victoria; as dimensões de fibras indicam que todos os materiais avaliados podem ser utilizados para produção de polpa celulósica kraft; o teor de holocelulose variou de 69 a 72%; os maiores rendimentos depurados foram obtidos para os materiais do sul do estado de Victoria. Abstract: Eucalyptus globulus is an important raw-material for kraft pulping and has a wide geographical distribution. The objective of this paper was to evaluate E. globulus origins in terms of their wood and pulp properties. The results showed that wood density values for the origins are within the values considered advisable for kraft pulp production; origins with the highest wood density were from the south of Victoria state; fiber dimensions indexes obtained in this study allow us to infer that all origins are suitable for paper production; holocellulose content varied from 69 to 72%; the highest screened yield values correspond to the origins from south Victoria. 650 $aFORESTACIÓN 653 $aBASIC DENSITY 653 $aCELULOSA 653 $aCHEMICAL CONTROL 653 $aEUCALYPTUS GLOBULUS 653 $aFIBER DIMENSIONS 653 $aKRAFT PULP 653 $aPULP 653 $aPULP STRENGTH 653 $aREFINING 653 $aWOOD QUALITY 700 1 $aBARRICHELO, L.E.G. 700 1 $aDA SILVA JR., F.G. 700 1 $aBRITO, J.O. 700 1 $aSANSIGOLO, C.A. 773 $tScientia Forestalis/Forest Sciences, December 2006, Issue 72, Pages 57-66. Open Access
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA Tacuarembó (TBO) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
Expresión de búsqueda válido. Check! |
|
|