КФУ. Карточка публикации. Testing methods for describing rye whole meal quality

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TESTING METHODS FOR DESCRIBING RYE WHOLE MEAL QUALITY

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2018

Язык

русский

Авторы, сотрудники КФУ

Пономарева Мира Леонидовна, автор

Библиографическое описание на языке оригинала

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

Аннотация

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.

Ключевые слова

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

Название журнала

Research Journal of Pharmaceutical, Biological and Chemical Sciences

URL

https://www.rjpbcs.com/

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https://repository.kpfu.ru/?p_id=188964

Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Пономарева Мира Леонидовна	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/?p_id=188964	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	Статьи в зарубежных журналах и сборниках	ru_RU