کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4516422 | 1322356 | 2008 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Digitization of farinogram plots and estimation of mixing stability Digitization of farinogram plots and estimation of mixing stability](/preview/png/4516422.png)
Twenty-four farinograms and accompanying flour characteristics obtained from a bakery were used to get additional information for baking characteristics of flours. Farinograms were digitized and four novel parameters were included for comparison: a and b were extracted from an equation of the form y = ae−bt; the height of the upper curve and the width of the farinograph curve at a time value equal to the dough development time. Stepwise multiple regressions were carried out relating bread volume to novel and existing parameters (water absorption, development time, arrival time, departure time, stability and degree of softening). Results indicated that four farinogram parameters, resistance, water absorption, a and b were related to bake height with an overall value of 61%. A relatively weak correlation (R = 0.44, P < 0.05) was detected between specific loaf volume and bake height.
Journal: Journal of Cereal Science - Volume 48, Issue 3, November 2008, Pages 729–733