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Registro completo
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Biblioteca (s) : |
INIA Las Brujas; INIA Treinta y Tres. |
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Fecha : |
21/02/2014 |
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Actualizado : |
06/05/2021 |
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Tipo de producción científica : |
Documentos |
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Autor : |
BERMÚDEZ, R.; AYALA, W.; FERRÉS, S. |
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Afiliación : |
RAÚL ENRIQUE BERMÚDEZ COQUARD, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; WALTER FELIZARDO AYALA SILVERA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO FERRÉS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Estudio comparativo de diferentes fuentes y dosis de fósforo sobre el comportamiento productivo de mejoramientos de campo con Lotus El Rincón y Lotus Maku sobre suelos de sierra |
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Fecha de publicación : |
2003 |
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Fuente / Imprenta : |
ln: Risso, D.; Bermúdez, R.; Ayala, W.; Ferrés, S., ed. Jornada Pasturas en la Sierra: Sitio Experimental Arbolito, Treinta y Tres (Uruguay): INIA, 2003. |
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Páginas : |
p. 11-19 |
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Serie : |
(INIA Serie Actividades de Difusión ; 324) |
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Idioma : |
Español |
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Palabras claves : |
FERTILIZACIÓN DE PASTURAS. |
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Thesagro : |
ABONOS FOSFATADOS; LOTUS. |
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Asunto categoría : |
--
F04 Fertilización |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/342/1/111219210807171454.pdf
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Marc : |
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100 1 $aBERMÚDEZ, R.
245 $aEstudio comparativo de diferentes fuentes y dosis de fósforo sobre el comportamiento productivo de mejoramientos de campo con Lotus El Rincón y Lotus Maku sobre suelos de sierra
260 $c2003
300 $ap. 11-19
490 $a(INIA Serie Actividades de Difusión ; 324)
650 $aABONOS FOSFATADOS
650 $aLOTUS
653 $aFERTILIZACIÓN DE PASTURAS
700 1 $aAYALA, W.
700 1 $aFERRÉS, S.
773 $tln: Risso, D.; Bermúdez, R.; Ayala, W.; Ferrés, S., ed. Jornada Pasturas en la Sierra: Sitio Experimental Arbolito, Treinta y Tres (Uruguay): INIA, 2003.
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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 : |
LEADER 02368naa a2200217 a 4500
001 1056673
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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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