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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/69133
Title: 
Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale
Other Titles: 
Physiological and physical characteristics in the industrial quality of cultivars and lines of wheat and triticale
Author(s): 
Institution: 
  • Universidade Estadual Paulista (UNESP)
  • Bairro Jardim Universitário
ISSN: 
  • 1415-4366
  • 1807-1929
Abstract: 
The physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.
Issue Date: 
1-Oct-2006
Citation: 
Revista Brasileira de Engenharia Agricola e Ambiental, v. 10, n. 4, p. 867-872, 2006.
Time Duration: 
867-872
Keywords: 
  • Panification
  • Technological quality
  • Weight of thousand grains
  • Triticosecale
  • Triticum aestivum
Source: 
http://dx.doi.org/10.1590/S1415-43662006000400013
URI: 
Access Rights: 
Acesso aberto
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/69133
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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