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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 13, nr. 3 (1999)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Relationships between gluten content and grinding properties of wheat (a short communication)
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Le Deschault de Monredon F.1, Laskowski J.2, Devaux M.F.1
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1 Institut National de la Recherche Agronomique, I.N.R.A., P.O. Box 71627, 44316 Nantes cedex 03, France |
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2 Department of Machine Operation in Food Industry, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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vol. 13 (1999), nr. 3,
pp. 397-399
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streszczenie
In 14 wheat samples from mixed varieties, the wet gluten content was significantly correlated with grinding energy and particle size of flours. The particle size distributions were bimodal with a main mode between 570 and 690 mm and a second mode between 28 and 34 mm. The main mode was higher for samples with a high gluten content. Conversely, samples with a low gluten content exhibited a higher second mode. A grinding ability index calculated as the quotient of specific grinding energy to specific surface was highly correlated with the gluten content (r=0.90).
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słowa kluczowe
wheat, gluten, hardness, particle size
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