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Solvent retention capacity and quality parameters of whole wheat flour from Hard Red Spring wheat.

机译：硬红春小麦全麦粉的溶剂保留能力和质量参数。

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A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies. The use of SRC to evaluate Hard Red Spring (HRS) wheat quality has not been conducted extensively. Eight HRS wheat cultivars from four different locations and two crop years were milled into refined and whole wheat flours. The samples were analyzed for phenotype, genotype, and environmental effects on flour composition, dough and bread quality. The SRC method was used to determine correlations between refined and whole wheat flours, and flour quality parameters. Flour quality was significantly ( P<0.05) affected by cultivars, and the year x location, and year x cultivar interactions. Correlations exist between whole wheat flour and refined flour SRC profiles. Limited correlations exist between whole wheat flour SRC and flour quality. Therefore, SRC is not suitable for whole wheat HRS wheat flour.

机译：一种相对较新的方法，即溶剂保留能力（SRC），用于确定面粉最终产品的质量。 SRC专为软质小麦而设计，用于烘烤饼干。尚未广泛进行SRC评估硬红春（HRS）小麦品质的研究。将来自四个不同地点和两个作物年度的八个HRS小麦品种碾磨成精制和全麦面粉。分析样品的表型，基因型以及对面粉成分，面团和面包质量的环境影响。 SRC方法用于确定精制和全麦面粉之间的相关性以及面粉质量参数。面粉质量，品种，年份x位置和年份x品种相互作用显着（P <0.05）。全麦面粉和精制面粉SRC曲线之间存在相关性。全麦面粉SRC与面粉品质之间存在有限的相关性。因此，SRC不适合全麦HRS小麦粉。

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作者
Lindgren, Amber Lee.;
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作者单位

North Dakota State University.;

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授予单位 North Dakota State University.;
学科 Food science.;Genetics.;Agriculture.
学位 M.S.
年度 2016
页码 130 p.
总页数 130
原文格式 PDF
正文语种 eng
中图分类
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1. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour [J] . Hammed Ademola Monsur, Ozsisli Bahri, Ohm Jae-Bom, Cereal Chemistry . 2015,第5期

机译：硬质红春小麦面粉的溶剂保持能力与蛋白质分子量分布，质量特性和制面包功能之间的关系
2. Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics [J] . Journal of Cereal Science . 2020,第期

机译：溶剂保留容量和谷蛋白在硬红小麦粉中的溶胀指数作为流变和烘焙质量特征的可能指标
3. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding-A Review [J] . Kweon Meera, Slade Louise, Levine Harry Cereal Chemistry . 2011,第6期

机译：小麦粉的溶剂保留能力（SRC）测试：预测基于小麦的不同食品加工过程和小麦育种中面粉功能的原理和价值-综述
4. Performance of hard red spring wheat varieties in stone milled flour and artisan bread baking [C] . J.A. FREAU REID, P. Ginas, K. Dessureault, Joint Meeting of the American Association of Cereal Chemists . 2004

机译：石头铣削面粉和工匠面包烘烤中硬红色小麦品种的表现
5. MANIPULATION OF HARD RED SPRING WHEAT FLOUR QUALITY BY FINE GRINDING AND AIR CLASSIFICATION. [D] . DICK, JOEL WARREN. 1976

机译：通过细磨和空气分类操作硬红春小麦粉质量。
6. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars [O] . Roya Aghagholizadeh, Mahdi Kadivar, Mohammad Nazari, 2019

机译：三种小麦品种中溶剂保留能力对扁面包品质的影响
7. Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams [O] . Milan Vukic, Elizabet Janic-Hajnal, Jasna Mastilovic, 2020

机译：溶剂保留能力试验在小麦粉磨流流变参数预测中的应用

Solvent retention capacity and quality parameters of whole wheat flour from Hard Red Spring wheat.

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