Eltéro endospermium-szerkezetu búzafajták reológiai tulajdonságainak vizsgálata

Translated title of the contribution: Rheological properties of wheat varieties with different endosperm structures

M. Rakszegi, Angéla Juhász, L. Láng, Z. Bedő

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Ten soft red and ten hard red winter wheat varieties grown in Hungary were involved in a three-year experiment (1997-1999) to characterise their rheological properties (Brabender Farinograph, 10 gram-Mixograph, and Chopin Alveograph), gluten and protein contents (Inframatic 8611), and kernel hardness (Perten SKCS 4100). Ten mixograph parameters were selected in order to maintain a good representation of dough properties. The correlations between the endosperm structure and the rheological quality were examined using variance analysis with one and two factors. The difference between the hardness index of hard and soft varieties was strongly significant (Pth minute, and area under the curve (P

Original languageHungarian
Pages (from-to)599-606
Number of pages8
JournalNovenytermeles
Volume49
Issue number6
Publication statusPublished - Dec 2000

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rheological properties
endosperm
hardness
hard red winter wheat
wheat
gluten
Hungary
dough
analysis of variance
protein content
seeds

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Eltéro endospermium-szerkezetu búzafajták reológiai tulajdonságainak vizsgálata. / Rakszegi, M.; Juhász, Angéla; Láng, L.; Bedő, Z.

In: Novenytermeles, Vol. 49, No. 6, 12.2000, p. 599-606.

Research output: Contribution to journalArticle

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