KFU. Card publication. Testing methods for describing rye whole meal quality

KAZAN
FEDERAL UNIVERSITY

- RUS
- 中文
- ES

TESTING METHODS FOR DESCRIBING RYE WHOLE MEAL QUALITY

Form of presentation

Articles in international journals and collections

Year of publication

2018

Язык

русский

Authors, employees of KFU

Ponomareva Mira Leonidovna, author

Bibliographic description in the original language

Ponomareva M.L. Testing methods for describing rye whole meal quality / M.L. Ponomareva, S.N. Ponomarev, G.S. Mannapova, L.F. Gilmullina, S.I. Fomin, L.V. Ilalova, G.S. Vafina, E.S. Kirillova // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - 2018. - V. 9(5). - Rr. 2403-2410

Annotation

The objective was to assess different winter rye varieties onset of the indicators defining baking, functional and technological properties and to reveal correlations between analytical values rye whole meal. In our work we have evaluated 10 Russian winter rye varieties by 18 indicators of baking and rheological properties including using the known devices (Amylograph Brabender, Farinograph, Hagberg-Perten Falling Number).In addition, swelling curve characteristics, viscosity water extract (VWE), content water soluble pentosans and protein were assessed. Along with well-known techniques was showed the possibility of using Amylograph Brabender to determine the viscosity at a temperature of 30?C. High correlation swelling curve parameters, specifically maximum swelling after holding at 30oC for 30 min, with falling number, amylograph peak viscosity and the viscosity of water extract (0.85; 0.90; 0.94, respectively) was shown.

Keywords

winter rye, whole meal, dough, Amylograph, Farinograph, viscosity, falling number

The name of the journal

Research Journal of Pharmaceutical, Biological and Chemical Sciences

URL

https://www.rjpbcs.com/

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=188964&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Ponomareva Mira Leonidovna	ru_RU
dc.date.accessioned	2018-01-01T00:00:00Z	ru_RU
dc.date.available	2018-01-01T00:00:00Z	ru_RU
dc.date.issued	2018	ru_RU
dc.identifier.citation	Ponomareva M.L. Testing methods for describing rye whole meal quality / M.L. Ponomareva, S.N. Ponomarev, G.S. Mannapova, L.F. Gilmullina, S.I. Fomin, L.V. Ilalova, G.S. Vafina, E.S. Kirillova // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - 2018. - V. 9(5). - Рр. 2403-2410	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=188964&p_lang=2	ru_RU
dc.description.abstract	Research Journal of Pharmaceutical, Biological and Chemical Sciences	ru_RU
dc.description.abstract	The objective was to assess different winter rye varieties onset of the indicators defining baking, functional and technological properties and to reveal correlations between analytical values rye whole meal. In our work we have evaluated 10 Russian winter rye varieties by 18 indicators of baking and rheological properties including using the known devices (Amylograph Brabender, Farinograph, Hagberg-Perten Falling Number).In addition, swelling curve characteristics, viscosity water extract (VWE), content water soluble pentosans and protein were assessed. Along with well-known techniques was showed the possibility of using Amylograph Brabender to determine the viscosity at a temperature of 30?C. High correlation swelling curve parameters, specifically maximum swelling after holding at 30oC for 30 min, with falling number, amylograph peak viscosity and the viscosity of water extract (0.85; 0.90; 0.94, respectively) was shown.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	winter rye	ru_RU
dc.subject	whole meal	ru_RU
dc.subject	dough	ru_RU
dc.subject	Amylograph	ru_RU
dc.subject	Farinograph	ru_RU
dc.subject	viscosity	ru_RU
dc.subject	falling number	ru_RU
dc.title	Testing methods for describing rye whole meal quality	ru_RU
dc.type	Articles in international journals and collections	ru_RU