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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

• Examination of wheat rheological characteristics by near-infrared spectroscopy

  99-104

  Éva Kónya

  Zoltán Győri

  Views:

  124

  Near-infrared spectroscopy has many advantages that make it a widely used analitical method in the different areas, like agricultural and food industry as well. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. In this work we examined rheological properties of wheat flour samples by alveograph, and spectral data of the same samples were collected by FOSS Infratec 1241 instrument. Modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.

• New possibilities to determine wheat quality parameters by near-infrared spectroscopy

  65-69

  Éva Kónya

  Zoltán Győri

  Views:

  139

  Analyses and methods in wheat quality determination require more sample, time, work and cost, thatswhy flour quality control needs rapid, reliable tools. Near-infrared spectroscopy has many advantages, which make it suitable in quality control. NIR instruments need calibrations to their work. In our study we examined gluten content, falling number, valorigrpahic waterabsorption, alveographic P/L and W value of wheat samples. Modified partial least squares analyses on NIR spectra were developed for each property. The results show that we got such calibration modells, which are able to predict the properties (expect falling number) with enough accuracy.

• Quality analysis of the near-infrared spectra of wheat samples

  97-100

  Éva Kónya

  Géza Kovács

  Zoltán Győri

  Views:

  120

  The near infrared spectroscopy is widely used in the different industries as a rapid, non-invasive analitical tool. It is suitable for identification, qualification and quantitative analysis as well. As this technique is indirect, to make accurate calibration equations we need a proper sample population. Before the quantitaive analysis, developing calibiration modells we have to collect and examine the spectra. In our study we examined wheat samples with known origins to find if there is any effect of the growing area on the NIR spectra.