15 results on '"IVAN ŠVEC"'
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2. Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut
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Marie Hrušková, Ivan Švec, Ivana Kadlcíkova, and Cereals, Technicka , Prague , Czech Republic
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lcsh:Food processing and manufacture ,Horticulture ,0404 agricultural biotechnology ,wheat-barley composite flour ,chestnut and acorn flour ,bread ,PCA ,lcsh:TP368-456 ,fungi ,Barley flour ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,Acorn ,040401 food science ,Mathematics - Abstract
To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non- traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.
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- 2018
3. Solvent retention capacity for different wheats and flours evaluation
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J. Karas, T. Hofmanová, Ivan Švec, and Marie Hrušková
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fungi ,Wheat flour ,food and beverages ,Retention capacity ,04 agricultural and veterinary sciences ,040401 food science ,Solvent ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Agronomy ,chemistry ,Food science ,Cultivar ,Common wheat ,Sodium carbonate ,Food Science ,Mathematics - Abstract
Svec I., Hruskova M., Karas J., Hofmanova T. (2012): Solvent retention capacity for different wheats and flours evaluation. Czech J. Food Sci., 30: 429–437. The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.
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- 2012
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4. Solvent retention capacity values in relation to the Czech commercial wheat quality
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Ivan Švec, Marie Hrušková, and Jan Karas
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chemistry.chemical_classification ,food and beverages ,Retention capacity ,Gluten ,Falling Number ,Spearman's rank correlation coefficient ,Industrial and Manufacturing Engineering ,Lactic acid ,Solvent ,Test weight ,chemistry.chemical_compound ,chemistry ,Agronomy ,Food science ,Protein quality ,Food Science ,Mathematics - Abstract
Summary Technological quality in the sets of eighty commercial wheat samples was evaluated by grain milling traits (test weight, thousand kernel weight, grain hardness as Particle Size Index, one-stream flour yield) and common analytical parameters (wet gluten and protein contents, Zeleny test value, falling number) together with the solvent retention capacity (SRC) method (AACC 56-11). For the commercial wheat, the latter analytical procedure (originally designed for flour quality analysis) was verified also for grain wholemeal. Within the mentioned sample group, anova revealed the strongest effect of the harvest year, both for milling and for technological parameters. For the SRC profiles, the effect of the sample form used dominated the crop year influence. The grain SRCs were correlated with the milling traits foursome, while an agreement between the flour SRC profiles and technological quality data was not so tight. However, the flour lactic acid SRC was associated with the wet gluten and protein contents (r = 0.24, P
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- 2012
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5. Evaluation of wheat bread features
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Marie Hrušková and Ivan Švec
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Crop ,Agronomy ,Winter wheat ,Fortification ,Correlation analysis ,Food science ,Wheat bread ,Food quality ,Food Science ,Mathematics - Abstract
Bread and crumb features were used to compare differences between winter wheat varieties and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level. Overall baking quality was described by bread specific volume and shape, and a crumb penetration. Image analysis software Lucia G was used for objective crumb porosity evaluation. Determination of the bread and crumb features interactions was done by correlation analysis. Baking quality of varieties was higher in crops 2002–2003 than 2004–2005 – bread volumes were 348 and 365 cm3 100 g−1 vs. 323 and 295 cm3 100 g−1, respectively. Technological quality of commercial wheat was the highest in crop 2006 and the worst within year 2004 (bread volumes 353 and 332 cm3 100 g−1, crumb penetration 21.3 and 15.7 mm). In both sample groups, crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively). Fortified bread quality profile was affected more by archaic wheat species substitution than by barley and millet. Bread cut area was correlated with 5 of 8 observed traits, among others also with specific bread volume and crumb penetration.
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- 2010
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6. Wheat hardness in relation to other quality factors
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Marie Hrušková and Ivan Švec
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0106 biological sciences ,Yield (engineering) ,Quality assessment ,media_common.quotation_subject ,Wheat flour ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Protein content ,Crop ,0404 agricultural biotechnology ,Agronomy ,Correlation analysis ,Quality (business) ,Food quality ,010606 plant biology & botany ,Food Science ,Mathematics ,media_common - Abstract
The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003-2006 in Central Bohemia and south Moravia areas. Technological quality was evaluated for grain, milling process, and flour analytics with the standard laboratory methods. The grain hardness was measured using NIR spectrophotometer Inframatic 8600. Tukey's test (ANOVA) of the grain hardness was performed for comparison between the means of wheat variety, wheat origin, crop year, growing locality, and farming intensity. As expected, the grain hardness of wheat varieties belonging to different quality classes was independent of either their classification or winter/spring type. Between all four locality means, the grain hardness among 281 samples differed insignificantly, while in the crops of 2004 and 2006 a provable increase of the kernel compactness was observed. The correlation analysis confirmed a role of the grain hardness in the milling quality assessment because of the proved correlation with 11 grain and milling quality features from the 12 tested. The strongest relation was calculated with the grain ash content, semolina yield, and flour protein content (-0.55, 0.52, 0.42, respectively).
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- 2009
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7. Colour evaluation of different pasta samples
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H. Sekerová, Marie Hrušková, M. Vítová, and Ivan Švec
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0404 agricultural biotechnology ,Fortification ,Wheat flour ,04 agricultural and veterinary sciences ,Food science ,Common wheat ,040401 food science ,Food Science ,Mathematics - Abstract
Svec I., Hruskova M., Vitova M., Sekerova H. (2008): Colour evaluation of different pasta samples . Czech J. Food Sci., 26: 421-427. The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi- bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled − M3 obtained from durum wheat had a lower whiteness L* (89.6) and a higher yellowness b* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased − for M1-pasta, the calculated colour differences ∆ e in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2- and M3-pasta ∆ e values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat spe - cies, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2- and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness L* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta.
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- 2008
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8. Bread features evaluation by NIR analysis
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Marie Hrušková, Ivan Švec, and Ondrej Jirsa
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0404 agricultural biotechnology ,Standard error ,Nir spectra ,04 agricultural and veterinary sciences ,Food science ,040401 food science ,Food Science ,Mathematics - Abstract
Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 cm 3 /100 g, bread cut area 2.6 cm 2 , penetration 4.1 mm, average cell area 0.4 mm 2 and cells per cm 2 7.4.
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- 2007
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9. Correlation between milling and baking parameters of wheat varieties
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Marie Hrušková, O. Jirsa, and Ivan Švec
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Farinograph ,Yield (engineering) ,Absorption of water ,fungi ,digestive, oral, and skin physiology ,technology, industry, and agriculture ,Wheat flour ,food and beverages ,complex mixtures ,Protein content ,Volume (thermodynamics) ,Correlation analysis ,Food science ,Food Science ,Mathematics - Abstract
The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The significant correlation was found between water absorption and yield of semolina (r = 0.79); fermentograph gases volume and yield of semolina (r = 0.89), farinograph water absorption (r = 0.77), kernel hardness (r = 0.76); specific bread volume and flour protein content (r = 0.57), the yield of semolina (r = 0.57). The most related section correlation was found between maturograph dough resistance and final dough volume on fermentograph (r = 0.70).
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- 2006
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10. Wheat flour fermentation study
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Marie Hrušková and Ivan Švec
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chemistry.chemical_classification ,0404 agricultural biotechnology ,Volume (thermodynamics) ,chemistry ,Wheat flour ,Fermentation ,Statistical analysis ,04 agricultural and veterinary sciences ,Food science ,040401 food science ,Gluten ,Food Science ,Mathematics - Abstract
Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, FallingNumber, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume (r = 0.5264), between the gases volume and the time of dough maximum (r = -0.7689), and between the dough volume and the specific volume of bread (r = 0.5452).
- Published
- 2004
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11. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
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Ivana Jurinová, Marie Hrušková, and Ivan Švec
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Farinograph ,chemistry.chemical_classification ,lcsh:TP368-456 ,Article Subject ,Starch ,Wheat flour ,lcsh:TX341-641 ,Gluten ,Chemometrics ,Viscosity ,chemistry.chemical_compound ,lcsh:Food processing and manufacture ,Rheology ,chemistry ,Composite material ,Softening ,lcsh:Nutrition. Foods and food supply ,Food Science ,Mathematics ,Research Article - Abstract
The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.
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- 2013
12. Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
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H. Sekerová, Ivan Švec, and Marie Hrušková
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0404 agricultural biotechnology ,Corn flour ,Principal component analysis ,Wheat flour ,04 agricultural and veterinary sciences ,Food science ,Two sample ,040401 food science ,Food Science ,Mathematics - Abstract
Hruskova M., Svec I., Sekerova H. (2011): Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods. Czech J. Food Sci., 29: 346–353. For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.
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- 2011
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13. Wheat flour, bread and biscuits enriched by linseed fibre – comparison of harvest year, linseed variety and addition level
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Marie Hrušková and Ivan Švec
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Farinograph ,dough rheology ,Absorption of water ,principal component analysis ,Fortification ,Dietary fibre ,Wheat flour ,bread ,food and beverages ,lcsh:TX341-641 ,04 agricultural and veterinary sciences ,biscuits ,Raw material ,brown and golden linseed fibre ,040401 food science ,Falling Number ,0404 agricultural biotechnology ,Food science ,lcsh:Nutrition. Foods and food supply ,Food Science ,Leavening agent ,Mathematics - Abstract
Wheat flour was fortified by 2.5, 5.0 or 10 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 and 2016 harvests. Using analytical tests, namely sedimentation according to Zeleny and Falling Number, basic technological quality of flour composites was mostly independent on all three observed factors (harvest year, linseed variety and addition). Rheological tests included the farinograph, the extensigraph and the amylograph proofs. Enhancement by brown and yellow flax fibre significantly contributed to rise of farinograph water absorption and to dough stability shortening, directed mainly by addition level. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre weakened dough extensibility, and energy as area under curve also partially decreased about 3, 8 and 25% in average as portion of alternative materials in dough has risen. Compared to control, suspension viscosities of tested flour composite generally increased; the strongest effect was recorded for composite samples from harvest year 2016. During dough leavening, tested samples were differentiated according to maturograph dough resistance, and interaction of all three factors was identified. Regardless to variantion in dough machinability, specific volumes of composite bread samples were similar through whole sample set - any unequivocal trend was found. Somewhat worse vaulting of bread was calculated for buns manufactured from raw materials of 2016 harvest. Reversely, linseed fibre produced in 2015 improved crumb softness, especially at 5% enhancement (about ca 50% in average). The lowest addition of linseed fibre resctricted biscuits spread during baking in the highest extent, but rising level of enhancement suppressed elevated dough elasticity. Both cereal products were considered as acceptable for common consumers. Multivariate PCA method verified changes mainly in protein visco-elastic properties, which were reflected in bread and biscuits quality in an opposite manner. Based on this statistics, quality of wheat controls was comparable in both harvest year if related to changes induced by linssed fibre. In opposite to this, technological and consumer's parameters of flour composites and manufactured cereal products were statistically dependent of harvest year of linseed. As presumed, the lowest addition level brough the smallest changes; multiplied fortification caused gradual variation in results of all conducted proofs. Owing to high dietary fibre content in linseed fibre (over 50%), the medium dosage of the alternative material (i.e. 5% addition) could be recommended for praxis.
14. Image Analysis – Comparison of Recipe Composition Effect
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Marie Hrušková, J. Dvořáková, T. Hofmanová, and Ivan Švec
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Ccd camera ,bread texture ,Recipe ,Wheat flour ,General Medicine ,recipe composition ,Falling Number ,Image analysis ,Protein content ,bread volume ,Volume (thermodynamics) ,Composition (visual arts) ,Food science ,Engineering(all) ,Mathematics - Abstract
Bread and bread crumb characteristics as the results of laboratory baking test were used to assess bread profile. Its texture was quantified by image analysis technique, performed by using the Kaiser reproset (stand, lighting), the COHU CCD camera and the NIS Elements 2.0 AR software. In the case of common cereals fortification (wheat, rye, barley, oat and corn wholemeal flours), tested substitution level were chosen from 10% to 50% of commercial wheat flour standard “M’09”. Its analytical parameters correspond with satisfying bakery quality (protein content 14.1%, Zeleny's value 36 ml, Falling Number 396 s). Non-fortified bread from M’09 reached specific volume of 365 mL/100 g, and bread texture was described by 14 cell/cm2 and mean cell area (MCA) 2.538 mm2. The second fortification attempt included four non-traditional wheat (spelt, dicoccum, spring wheat ‘Trinaldina’, one with purple grain) and millet. These recipe components were tested on two commercial wheat samples, marked as “M’06” and “M’07”. Their baking values differed in protein content only (12.3% vs. 11.5%, respectively), while the Zeleny's sedimentation and the Falling Number test results were comparable (49 ml vs. 49 ml and 324 s vs. 363 s, respectively. Lower protein content as well as higher Falling Number contributed to lower bread volume from M’07 flour (252 mL/100 g vs. 343 mL/100 g), and also its texture was less open (20 cells/cm2 at mean cell area 1.160 mm2 against 15 cells/cm2 at 1.520 mm2). Statistical approach comprised correlation and variation analyses (Tukey's test) on significance level of 95% for both methods. Addition of common cereals wholemeal caused progressive changes of both specific bread volumes and crumb morphology, i.e. volume of bread with 10% and 50% of rye wholemeal fell from z 235 mL/100 g up to 155 mL/100 g. An extraordinary position was revealed out for wheat wholemeal, which did not affect dough volume rise at baking stage due to similar protein structure (specific values of 233 mL/100 g a 259 mL/100 g, respectively). Cell densities were 21 cells/cm2 and 25 cells/cm2 for recipes with 10% and 50% of rye, respectively. Corresponding MCA's were evaluated on levels of 1.617 mm2 and 1,365 mm2, respectively. Compared to standard M’09, a decrease about 25% was registered. Influence of wheat wholemeal was equivocal likewise the specific bread volume – numbers of cell in bread crumb with 10% and 50% of that component were 18 per cm2 for both cases, whereas the proper MCA's were 1.830 mm2 in the former and 2.128 mm2 in the latter case (72% and 83% of standard M’09). Texture of the selected samples is documented on Fig. 1. Bread prepared from “M’07” was affected differently due to lower baking quality – crumb texture changes oscillated up to 20%. Figure 2 shows major influence for bread with TSP (77% increase in mean cell area, 23% decrease in number of cells/cm2). The most levelled change in these two bread crumb parameters was observed for bread with WPG – mean cell area increased about 20%, while number of cells/cm2 decreased about 23%.
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15. Near-infrared prediction of milling and baking parameters of wheat varieties
- Author
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Ivan Švec, Ondřej Jirsa, and Marie Hrušková
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Alternative methods ,business.industry ,Reflectance spectroscopy ,Extraction (chemistry) ,Near-infrared spectroscopy ,Mineralogy ,Volume (thermodynamics) ,Computer software ,Calibration ,Nir spectra ,Process engineering ,business ,Food Science ,Mathematics - Abstract
In wheat and flour processing many traits have to be investigated for quality control. However, conventional methods available for technological quality assessment of wheat grain and flour are generally tedious and/or requiring expensive equipment. To overcome these drawbacks in common use, alternative methods using spectroscopy have been developed. The objective of this study was to utilize near-infrared reflectance spectroscopy (NIR) to analysis of milling and baking parameters: flour extraction, protein content, Zeleny sedimentation, deformation energy, gas volume and baking volume. Samples including Czech and international varieties were collected from a field experiments (crop years 2002–2005) and laboratory milled on Chopin CD1. Spectra were acquired on a scanning monochromator NIRSystems 6500 in the range from 400 to 2500 nm. Calibration equations were obtained both with classical and modified partial least square (PLS) regression analysis of conventional laboratory analysis values on 168 selected NIR spectra using WinISI computer software. Those were externally validated with additional samples from commercial wheats. Prediction of flour extraction, Zeleny sedimentation and protein content in particular gave a very good accuracy. The results indicate that NIRS can also determine some rheological traits (deformation energy, gas volume and specific loaf volume) at least with a screening performance.
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