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• The effect of climatic change on the rheological properties of winter wheat doughs

  96-100

  Norbert Boros

  Éva Kónya

  Sándor Fórián

  Zoltán Győri

  Views:

  77

  In present paper we have examined the effect of climatic change on the extensigraph characteristics of wheat-flours. The baking quality
  of winter wheat is largely determined by cultivar, but it can be influenced by weather conditions during growing period. Flours were from 5
  cultivars grown at one location in three cropping years. We have found that the extensigraph properties of dough are affected by the weather
  conditions, nevertheless, different cultivars distinctly react to the increase of temperature and decrease of precipitation. In generally, the
  higher average day temperature and lower precipitation level is favourable to produce winter wheat flour with better quality

• Opportunities for improving the nutritional value of cereal-based products

  275-278

  Péter Sipos

  Zoltán Győri

  József Kruppa

  Mariana Sándor

  Béla Kovács

  Views:

  159

  We set up experiments for improving the nutritional value of cerealbased products. Our aims were to decrease the energy content of bakery products with the mixing of plant originated raw materials and byproducts with high fibre contents, and we have evaluated the effect of sodium-chloride on the physical properties of bakery products. We found that the apple pomace, the byproduct of juice production, is excellent for increasing of fibre content of bakery products and the further aim of investigation is to develop economical ways of hygienic byproduct handling and purification. Our experiments, evaluate the bakery use of triticale, have significant achievements and the breads made from triticale flour and whole-grain are commercially available nowadays. Our investigations included the possibilities of decrease of toxin contamination of cereals and our results can form a part of risk estimation systems after further experiments .

• Examination of different grain hardness varieties of the grinding technology properties of wheat

  423-435

  Balázs P. Szabó

  Zoltán Magyar

  Antal Véha

  Views:

  173

  In the mill industry, the purpose of the grinding technology is to separate wheat endospermium and shell and to recover grists. The most important and the highest energy requirement operation is shredding. Flour quantity and quality produced from wheat depends on the variety of wheat that will be shredded, the type of grinding equipment and the condition used before the grinding. For this reason, during my experiments, I ground two grain structured varieties of wheat in laboratory conditions using a disk grinder, stone grinder and roll grinder in air-dry and conditioned states. We measured the equipment’s performance and the produced grist’s particle size distribution, followed by the calculation of the energy requirements of the grinders. In the grinding experiments we compared the ash contents of the different particle sized grist’s fractions to map the wheat’s particular properties.

• Surface polishing method application to reduce micotoxin content of mill wheat

  339-342

  Antal Véha

  P. Balázs Szabó

  Ernő Gyimes

  Views:

  138

  The fungi causing the infection and most of the harmful toxins they produce are concentrated in the bran of the grain, thus the intensive surface cleaning, the so-called debranning operation could allow the reduction of contamination in the milling technology. The essence of the PeriTec technology – originally developed by SATAKE, a Japanese company, to clean rice – is that it gradually removes the bran layers of the grain by mechanical means before further processing. We modeled the PeriTec technology with a laboratory size, batch-operating, horizontal debranning machine by SATAKE. The flour, milled grain after grinding 40 sec, the initial toxin content was only a small proportion (~15–20%) measured. The results showed that below the limit of DON toxin contaminated wheat (DON: 1.15 mg kg^-1) during the grinding surface of the detached bran toxin contamination shows a very high (6.16 mg kg^-1). The 40 seconds debranning before grinding shows lower DON toxin content than without debranning. So it is importance before the grinding. The toxin contamination of the bran fractions is significantly reduced, which is importance to the feeding point.  As a result of debranning, the toxin content of the grinding fractions decreased, which justifies that that PeriTec method is suitable for the reduction of toxin contamination. 

• Comparison of alveohraph and extensigraph properties of winter wheat samples

  27-30

  Norbert Boros

  Zsuzsanna Tarján

  Éva Mars

  Mária Borbély

  Zoltán Győri

  Views:

  100

  The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.