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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.
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INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA Treinta y Tres. |
Fecha actual : |
21/02/2014 |
Actualizado : |
30/05/2018 |
Tipo de producción científica : |
Documentos |
Autor : |
AYALA, W.; BARRIOS, E.; MAGALLANES, J.; PAIVA, M. |
Afiliación : |
WALTER AYALA SILVERA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ETHEL BALOISA BARRIOS PIRIZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Algunos factores que inciden en la performance y comportamiento de corderos durante el verano. |
Fecha de publicación : |
2013 |
Fuente / Imprenta : |
ln: INIA TREINTA Y TRES. Seminario de actualización técnica. Producción de carne ovina de calidad. Treinta y Tres (Uruguay): INIA, 2013. |
Páginas : |
p.93-99 |
Serie : |
(INIA, Serie Actividades de Difusión; 719) |
ISSN : |
1688-9258 |
Idioma : |
Español |
Notas : |
INIA Treinta y Tres |
Thesagro : |
BIENESTAR ANIMAL; COMPORTAMIENTO DE LOS ANIMALES; CONSUMO DE AGUA; ESQUILA; ESTRES CALORICO; URUGUAY. |
Asunto categoría : |
L01 Ganadería |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7646/1/ST-221-p.105-112Ayala.pdf
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Marc : |
LEADER 00859naa a2200265 a 4500 001 1032178 005 2018-05-30 008 2013 bl uuuu u00u1 u #d 022 $a1688-9258 100 1 $aAYALA, W. 245 $aAlgunos factores que inciden en la performance y comportamiento de corderos durante el verano. 260 $c2013 300 $ap.93-99 490 $a(INIA, Serie Actividades de Difusión; 719) 500 $aINIA Treinta y Tres 650 $aBIENESTAR ANIMAL 650 $aCOMPORTAMIENTO DE LOS ANIMALES 650 $aCONSUMO DE AGUA 650 $aESQUILA 650 $aESTRES CALORICO 650 $aURUGUAY 700 1 $aBARRIOS, E. 700 1 $aMAGALLANES, J. 700 1 $aPAIVA, M. 773 $tln: INIA TREINTA Y TRES. Seminario de actualización técnica. Producción de carne ovina de calidad. Treinta y Tres (Uruguay): INIA, 2013.
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