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2011, vol. 15, iss. 3, pp. 143-145
The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation
aFaculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
bFaculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

emailJan.Marecek@uniag.sk
Keywords: water activity; quality; milling parameters; varieties of wheat; baking parameters
Abstract
For the purpose of milling and further processing. we evaluated the Serbian and Slovak varieties Triticum aestivum L. and Triticum durum L. Parameters expressing the flour extraction were measured in the required values in tested varieties. Thousand grain weight values were in durum wheat varieties over 47 g. Volume weight values were above 730 g.l-1. The value of water activity in all varieties was lower than 0.6. This parameter is important for assessing microbial contamination during storage. Optimum activity of α-amylase was measured in Serbian varieties Triticum aestivum in the year 2010. Sedimentation test in all varieties reached the required ability of wheat proteins to swell (varieties Rusija and Karpatia 62 cm3). The highest gluten content had variety Rusija. All tested varieties are suitable for food purposes.
References
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 27/01/2012

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