文章基本信息

标题：Research on the Optimization and Comparing with other Quality Parameters of Delayed Zeleny Sedimantation Test which Uses to Predict Baking Quality of Wheat Flours Demaged by Sunn Pest ( Eurygaster intergriceps and Aelia rostrata )
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作者：Mustafa Şamil Argun ; Adem Elgün
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2015
卷号：40
期号：1
页码：23-30
DOI：10.15237/gida.GD14050
出版社：Association of Food Technology, Turkey
摘要：In this research, we aimed to standardize the delayed Zeleny sedimentation test in terms of time and temparature against the other quality parameters in order to predict baking qualities of the damaged wheats (Bezostaya-1) by sunn pest (Eurygaster intergriceps and Aelia rostrata). Three damaged wheat (Bezostaya-1) samples by sunn pest were used as experimental material. The statistical analysis show that bug damaging reduced all quality parameters. The relations between delayed Zeleny sedimentation test as well as other flour quality parameters and bread properties were determined to predict of baking qualities of the damaged wheats. As a result, delayed Zeleny sedimentation tests were observed that better performance than the other quality parameters for the evaluation of the baking qualities of bug damaged wheat flours at 25 °C and 40 °C for 30 min. norms. It was concluded that for damaged flours by sunn pest, in predicting of the bread-making quality of flours by delayed Zeleny sedimentation test, this optimum application norm (30 min at 25 °C) is more effective than the currently being used 120 min retention time.
关键词：Flour quality parameters; bread properties; standard and delayed Zeleny sedimentation