文章基本信息

标题：The Effects of Different Drying Temperatures on the Quality of Wet-Harvested Gerek-79 Wheat
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作者：Hamit Köksel ; Ferhunde Şahbaz ; Özen Özboy 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, wet-harvested wheat (Cv. Gerek-79) has been dried at various air temperatures (40, 50, 60, 70, 80, 90, 100 ^oC) using semi-batch tunnel dryer. The sedimentation value has been found to increase significantly with increasing drying temperatures. Since the gluten proteins would star to denature with increase in temperature, the increase observed in sedimentation values should not be taken as an improvement in quality. The falling number values have also increased due to the thermal denaturation of the amylase enzymes. No statistical difference was detected between the ash contents of flours obtained from wheat samples dried at various temperatures. Furthermore, it was observed that stress-cracks were increased depending on the temperature used during drying.