Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth
Аутори
Bodroža-Solarov, MarijaKljajić, Petar
Andrić, Goran
Pražić Golić, Marijana
Filipčev, Bojana
Šimurina, Olivera
Adamović, Milan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation.
Кључне речи:
inert dust / wheat / flour / breadИзвор:
Acta Periodica Technologica, 2011, 42, 1-9Издавач:
- Faculty of Technology, Novi Sad
Финансирање / пројекти:
- Нови производи цереалија и псеудоцереалија из органске производње (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46005)
- Развој интегрисаних система управљања штетним организмима у биљној производњи са циљем превазилажења резистентности и унапређења квалитета и безбедности хране (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46008)
Институција/група
IZBISTY - JOUR AU - Bodroža-Solarov, Marija AU - Kljajić, Petar AU - Andrić, Goran AU - Pražić Golić, Marijana AU - Filipčev, Bojana AU - Šimurina, Olivera AU - Adamović, Milan PY - 2011 UR - https://plantarum.izbis.bg.ac.rs/handle/123456789/1093 AB - The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation. PB - Faculty of Technology, Novi Sad T2 - Acta Periodica Technologica T1 - Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth EP - 9 SP - 1 VL - 42 DO - 10.2298/apt1142001b ER -
@article{ author = "Bodroža-Solarov, Marija and Kljajić, Petar and Andrić, Goran and Pražić Golić, Marijana and Filipčev, Bojana and Šimurina, Olivera and Adamović, Milan", year = "2011", abstract = "The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation.", publisher = "Faculty of Technology, Novi Sad", journal = "Acta Periodica Technologica", title = "Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth", pages = "9-1", volume = "42", doi = "10.2298/apt1142001b" }
Bodroža-Solarov, M., Kljajić, P., Andrić, G., Pražić Golić, M., Filipčev, B., Šimurina, O.,& Adamović, M.. (2011). Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth. in Acta Periodica Technologica Faculty of Technology, Novi Sad., 42, 1-9. https://doi.org/10.2298/apt1142001b
Bodroža-Solarov M, Kljajić P, Andrić G, Pražić Golić M, Filipčev B, Šimurina O, Adamović M. Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth. in Acta Periodica Technologica. 2011;42:1-9. doi:10.2298/apt1142001b .
Bodroža-Solarov, Marija, Kljajić, Petar, Andrić, Goran, Pražić Golić, Marijana, Filipčev, Bojana, Šimurina, Olivera, Adamović, Milan, "Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth" in Acta Periodica Technologica, 42 (2011):1-9, https://doi.org/10.2298/apt1142001b . .