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Registro completo
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Biblioteca (s) : |
INIA Las Brujas; INIA Tacuarembó; INIA Treinta y Tres. |
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Fecha : |
21/02/2014 |
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Actualizado : |
17/04/2020 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
JAURENA, M.; DE BARBIERI, I.; LEZAMA, F.; AYALA, W.; MONTOSSI, F.; RIVAS, M. |
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Afiliación : |
MARTIN ALEJANDRO JAURENA BARRIOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LUIS IGNACIO DE BARBIERI ETCHEBERRY, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FELIPE LEZAMA HUERTA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; WALTER FELIZARDO AYALA SILVERA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MERCEDES RIVAS, Universidad de la República (UdelaR)/ Facultad de Agronomía. |
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Título : |
Atributos de pasturas naturales sobre suelos superficiales de Basalto con cargas contrastantes de capones |
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Fecha de publicación : |
2008 |
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Fuente / Imprenta : |
ln: Reunión del grupo técnico en forrajeras del Cono Sur, 22., 2008, Minas, Uruguay Bioma campos: innovando para mantener su sustentabilidad y competitividad. Memorias. Minas (Uruguay): INIA; FAO; PROCISUR, 2008. |
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Páginas : |
p. 199 |
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Idioma : |
Español |
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Notas : |
Versión impresa y en CD ROM Instituto Nacional de Investigación Agropecuaria, Uruguay; FAO; PROCISUR |
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Contenido : |
Se presentan los resultados de un estudio sobre el impacto de diferentes cargas de capones en la evolución de una pastura natural sobre suelos superficiales de Basalto. Se encontraron efectos variables de la carga animal en la tasa de crecimiento y se generaron diferentes ofertas de forraje según el tipo de suelo y la estación del año considerada. El aumento de la carga animal disminuyó la riqueza de especies y cambió la composición de la vegetación principalmente en los suelos superficiales negros. |
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Palabras claves : |
CARGA ANIMAL. |
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Thesagro : |
BASALTO; CAMPO; CAMPO NATURAL; OVINOS; SUELO. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/5347/1/Atributos-2008-campos-Jaurena.pdf
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Marc : |
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100 1 $aJAURENA, M.
245 $aAtributos de pasturas naturales sobre suelos superficiales de Basalto con cargas contrastantes de capones
260 $c2008
300 $ap. 199
500 $aVersión impresa y en CD ROM Instituto Nacional de Investigación Agropecuaria, Uruguay; FAO; PROCISUR
520 $aSe presentan los resultados de un estudio sobre el impacto de diferentes cargas de capones en la evolución de una pastura natural sobre suelos superficiales de Basalto. Se encontraron efectos variables de la carga animal en la tasa de crecimiento y se generaron diferentes ofertas de forraje según el tipo de suelo y la estación del año considerada. El aumento de la carga animal disminuyó la riqueza de especies y cambió la composición de la vegetación principalmente en los suelos superficiales negros.
650 $aBASALTO
650 $aCAMPO
650 $aCAMPO NATURAL
650 $aOVINOS
650 $aSUELO
653 $aCARGA ANIMAL
700 1 $aDE BARBIERI, I.
700 1 $aLEZAMA, F.
700 1 $aAYALA, W.
700 1 $aMONTOSSI, F.
700 1 $aRIVAS, M.
773 $tln: Reunión del grupo técnico en forrajeras del Cono Sur, 22., 2008, Minas, Uruguay Bioma campos: innovando para mantener su sustentabilidad y competitividad. Memorias. Minas (Uruguay): INIA; FAO; PROCISUR, 2008.
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
17/02/2017 |
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Actualizado : |
17/02/2017 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
C - 0 |
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Autor : |
VÁZQUEZ, D.; VEIRA, M.C. |
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Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA C. VEIRA, Molino Río Uruguay. |
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Título : |
Applicability of Mixolab test with local wheat flours. |
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Fecha de publicación : |
2015 |
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Fuente / Imprenta : |
International Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87. |
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DOI : |
10.7455/ijfs/4.1.2015.a6 |
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Idioma : |
Inglés |
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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 |
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Palabras claves : |
BREADMAKING; MIXOLAB; RHEOLOG; WHEAT QUALITY. |
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Thesagro : |
CEREALES; TRIGO. |
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Asunto categoría : |
-- |
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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
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Marc : |
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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.
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