KFU. Card publication. Research techniques for the quality wholemeal rye flour

KAZAN
FEDERAL UNIVERSITY

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RESEARCH TECHNIQUES FOR THE QUALITY WHOLEMEAL RYE FLOUR

Form of presentation

Articles in Russian journals and collections

Year of publication

2022

Язык

английский

Authors, employees of KFU

Ponomareva Mira Leonidovna, author

Bibliographic description in the original language

Ponomareva M.L. Research techniques for the quality wholemeal rye flour / M.L. Ponomareva, S.N. Ponomarev, G.S. Mannapova, L.F. Gilmullina // Russian Agricultural Sciences. - 2022. - V.48. - N.5. - pp. 334-343

Annotation

Russian Agricultural Sciences

Keywords

WINTER RYE (SECALE CEREALE L.), WHOLEMEAL FLOUR, DOUGH, AMYLOGRAPH, FARINOGRAPH, VISCOSITY, FALLING NUMBER, SWELLING, GELATINIZATION

The name of the journal

Russian Agricultural Sciences

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

https://repository.kpfu.ru/eng/?p_id=276615&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Ponomareva Mira Leonidovna	ru_RU
dc.date.accessioned	2022-01-01T00:00:00Z	ru_RU
dc.date.available	2022-01-01T00:00:00Z	ru_RU
dc.date.issued	2022	ru_RU
dc.identifier.citation	Ponomareva M.L. Research techniques for the quality wholemeal rye flour / M.L. Ponomareva, S.N. Ponomarev, G.S. Mannapova, L.F. Gilmullina // Russian Agricultural Sciences. - 2022. - V.48. - N.5. - pp. 334-343	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=276615&p_lang=2	ru_RU
dc.description.abstract	Russian Agricultural Sciences	ru_RU
dc.description.abstract	Research was carried out to evaluate the indicators determining the baking, functional, and technological properties and to identify correlations between these parameters in wholemeal rye flour. Using different evaluation methods, the authors determined 18 parameters of baking and rheological properties in ten Russian varieties of winter rye. In addition, the characteristics of the swelling curve were measured using an Amylograph Brabender at 30?C, and the water extract viscosity (VWE) and the content of water-soluble pentosans and protein were evaluated. A high correlation was found between maximum swelling after incubation at 30?C for 30 min, with the falling number (r = 0.85), amylogram peak viscosity (r = 0.90) and VWE (r = 0.94), and between VWE and gelatinization temperature (r = 0.72) and the falling number (r = 0.82). The most significant indicators for inclusion in breeding programs for baking and fodder varieties of winter rye are falling number, water extract viscosity, swelling rate, protein content, water-soluble pentosan content, waterabsorption capacity, dough stability, and farinograph quality number. In the early stages of selection, only four characteristics can be limited for the evaluation of wholemeal flours: the falling number, swelling rate, water extract viscosity, and the farinograph quality number. The principal component analysis also demonstrated that there are reliable differences between the rye varieties under study in terms of the set of traits that characterize their raw material value.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	WINTER RYE (SECALE CEREALE L.)	ru_RU
dc.subject	WHOLEMEAL FLOUR	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.subject	SWELLING	ru_RU
dc.subject	GELATINIZATION	ru_RU
dc.title	Research techniques for the quality wholemeal rye flour	ru_RU
dc.type	Articles in Russian journals and collections	ru_RU