| |
|
|
|
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; INIA Treinta y Tres. |
|
Fecha actual : |
21/02/2014 |
|
Actualizado : |
05/07/2019 |
|
Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
|
Autor : |
CIAPPESONI, G.; VAZQUEZ, A.; BANCHERO, G. |
|
Afiliación : |
CARLOS GABRIEL CIAPPESONI SCARONE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JORGE ANDRES VAZQUEZ TEXEIRA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEORGGET ELIZABETH BANCHERO HUNZIKER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Diferencias en pesos al nacimiento y destete entre las razas Corriedale y Texel. |
|
Fecha de publicación : |
2014 |
|
Fuente / Imprenta : |
In: SARAVIA, H.; AYALA, W.; BARRIOS, E. (Ed.). Seminario de actualización técnica: producción de carne ovina de calidad. Montevideo (UY) : INIA, 2014. |
|
Páginas : |
p. 148-152. |
|
Serie : |
(INIA Serie Técnica; 221) |
|
ISSN : |
1688-9266 |
|
DOI : |
http://doi.org/10.35676/INIA/ST.221 |
|
Idioma : |
Español |
|
Thesagro : |
CRUZAMIENTOS; MEJORAMIENTO ANIMAL; OVINOS; URUGUAY. |
|
Asunto categoría : |
L10 Genética y mejoramiento animal |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7651/1/ST-221-p.148-152Giappesoni.pdf
|
|
Marc : |
LEADER 00764naa a2200229 a 4500
001 1052397
005 2019-07-05
008 2014 bl uuuu u00u1 u #d
022 $a1688-9266
024 7 $ahttp://doi.org/10.35676/INIA/ST.221$2DOI
100 1 $aCIAPPESONI, G.
245 $aDiferencias en pesos al nacimiento y destete entre las razas Corriedale y Texel.
260 $c2014
300 $ap. 148-152.
490 $a(INIA Serie Técnica; 221)
650 $aCRUZAMIENTOS
650 $aMEJORAMIENTO ANIMAL
650 $aOVINOS
650 $aURUGUAY
700 1 $aVAZQUEZ, A.
700 1 $aBANCHERO, G.
773 $tIn: SARAVIA, H.; AYALA, W.; BARRIOS, E. (Ed.). Seminario de actualización técnica: producción de carne ovina de calidad. Montevideo (UY) : INIA, 2014.
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! |
|
|
