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Application of the SDS-PAGE method for the characterisation of winter wheat flour quality
Published May 23, 2006
112-118

The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.
We have shown the application of this method wi...th a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheological properties of flours with different particle size fractions from the original flour. The baking quality of the original flour was B2. The 125-90 and 90-63 μm fractions have significantly better baking quality (B1) than the original flour. The protein contents of these flour fractions were also significantly higher than the protein content of the original flour. We had a question: what has influenced the baking quality: the protein content or other factors? We searched for an explanation on these results in the protein composition of the flour samples. We studied the distribution of glutenin-fractions by SDS-PAGE method and evaluated them. We found with correlation analysis that the amount of LMW-Glutenin D-group (52-60 kDa) is in a strong, negative correlation to the baking quality (r = – 0.855*). Therefore, the baking quality of flour samples was influenced by this glutenin fraction.

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Comparison of alveohraph and extensigraph properties of winter wheat samples
Published November 2, 2009
27-30

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 an...d 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.

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The relationship between gluten proteins and baking quality
Published July 31, 2012
117-122

Wheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheolog...ical properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technology also have effect on the quality of product. Several tests proved that the higher glutenin content increases the strength of dough while the higher gliadin content increases the extensibility of dough and decreases maximum resistance to extension. The monomer gliadins play a great part in plasticity of glutenin polymer. The quality of glutenin fraction significantly influences the evolving gluten complex, because of the spiral structure of glutenin which deforms under stress conditions, then the β-spiral structure resumes their original conformation by releasing from stress.
The final quality of product evolves as a result of complex characteristics of wheat proteins, so detailed knowledge on the roles of different protein compounds is the base of the quality oriented product development.

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The effect of climatic change on the rheological properties of winter wheat doughs
Published October 5, 2010
96-100

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

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Effect of divided nitrogen and sulfur fertilization on the quality of winter wheat
Published February 3, 2016
27-31

The ecological characteristics and agro-ecological conditions in Hungary provide opportunities for quality wheat production. For the successful wheat production besides the favorable conditions; the proper use of expertise and appropriate cultivation techniques are not negligible. Successful cultivation affected by many factors. To some extent ...we can affect, influence and convert the abiotic factors.

Today, a particularly topical issue is the question of nutrition and that the species’ genetic code can be validated using the appropriate quantity and quality fertilizer. Beyond determining the fertilizer requirements of the winter wheat it is important to align the nutrient to the plant’s nutrient uptake dynamics and to ensure its shared dispensing. In any case, it is important to note the use of autumnal base-fertilizer as complex fertilizer. Hereafter sharing the fertilizer during the growing season with the recommended adequate nitrogen dose.The first top dressing of winter wheat in early spring (the time of tillering) can be made, the second top dressing at the time of stem elongation, and the third top dressing at the end of the blooming can be justified. Determining the rate of fertilizer application depends on the habitat conditions and the specific nutrient needs of plants. In autumn the 1/3 of the planned amount of basic fertilizer should be dispensed (in case of N). During setting our experiment we used 3 doses (0 kg ha-1 N-1 active ingredient; 90 kg ha-1 N-1 active ingredients and 150 kg ha-1 N-1 active ingredient). Application dates beyond the autumn basic fertilization are the following: in one pass in early spring, divided in early spring and the time of run up, early spring and late flowering. In addition to nitrogen the replacement of sulfur gets a prominent role as a result of decreased atmospheric inputs. The proper sulfur supply mainly affects the quality parameters. It influences positively the wheat flour’s measure of value characteristics (gluten properties, volume of bread, dough rheology.

In terms of nitrogen doses; the larger amounts (150 kg ha-1 N-1 drug), is the proposed distributed application, while in the case of lower nitrogen (90 kg ha-1 N-1 drug) in a single pass in the early spring can achieve better results. After using sulfur the quality values among the nutritional parameters that can be associated with gluten properties took up higher values than the samples not treated with sulfur.

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New possibilities to determine wheat quality parameters by near-infrared spectroscopy
Published December 15, 2010
65-69

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 num...ber, 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.

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Effects of Cropping Year and Artificial Fertilization on Alveographic Quality of GK Öthalom Winter Wheat Variety
Published December 6, 2005
126-133

Qualification of winter wheat became more complex for Hungary, after the expansion of the EU. Use of Chopin alveograph is a general method in Western- and Southern Europe. This method is not traditional in Hungary, so determination of alveographic properties of Hungarian winter wheat varieties is very important. Artificial fertilization is one ...very important component of applied agricultural engineering, which effects winter wheat quality. The another factor is the weather or rather the cropping year, which effects winter wheat quality too. We examined both of them and the alveographic quality of GK Öthalom winter wheat variety between 1996 and 2003.
We found that cropping year has significant effect on the alveographic quality of GK Öthalom winter wheat variety on each treatment of artificial fertilization. We found no connection between quantities of precipitations of vegetation periods and the W values of GK Öthalom.
We found a strong connection in 1999 and 2003 as well as a very strong connection in 1996, 1997 and 2002, between the increase of fertilizer dose and W values of GK Öthalom. Treatments of artificial fertilization had a significant effect to W values of GK Öthalom in 2001 and 2002. The differences between the two methods are because of large standard deviation of the results.

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The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments
Published October 24, 2016
5-8

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments.

22 flour blends were p...repared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

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Studying of quality parameters of Hungarian and Greek honey samples
Published November 15, 2007
147-153

Honey has been a valuable food for mankind since ancient times. It was the only sweetener until the start of industrial sugar mass production. Honey plays an important role in our nutrition and its positive effects on health are well-known. The quality of Hungarian honey is perfect, so it is very important to safeguard and monitor its quality c...ontinuously and to build up a good traceability and quality assurance system. For such a system, it is necessary to study the nutritional properties and the origin of different honey samples. In our study, we study Hungarian and Greek honey.

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Comparative study of special honey products and herbhoneys
Published June 30, 2018
117-120
Honey has a positive effect on human body due to its high content of biologically active substances (e.g. monosaccharides, vitamins, enzymes, amino acids, polyphenolic compounds). The properties of honey depend on its botanical origin due to the bioactive plant components, mainly secondary metabolites that are inc...luded in honey made by bees from nectar. Herbally infused honeys are delicious products that combine the therapeutic action of herbs and honey. Additionally, herbs can provide nutrient fortified syrup for honey bees and protect them against diseases and other ecological threats.
The aim of this study was to define the physicochemical properties of multifloral honey, herb enriched natural honey and herbhoney samples. We measured the moisture content, pH value, electrical conductivity and proline content. Although great diversity was observed in the basic properties of the examined products. In our study, we found that the electrical conductivity shows the significant differ between the groups. All the samples, including the herbhoneys passes the quality standards of honeys.
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Use of extensigraph in the examination of wheat flours
Published December 21, 2008
17-23

The extensograph is widely used in quality control and research laboratories studying wheat flour quality. The most commonly used measurements include Rm, the maximum resistance (maximum height of the curve); R5 the resistance at a constant extension of 5 cm; E, extensibility (total curve length); Rm/E, the ratio of maximum resistance to extens...ion; and A, the area under curve. The extensograph has proved useful in the classification and assessment of flours on the physical dough properties. Another important application is its use in wheat breeding programs. Furthermore, extensograph is an excellent tool to study the effects of a wide range of ingredients on dough properties of wheat flour (like oxidants, enzymes, salt and additives), and it can also be used measure the changes during the frozen storage. In the present study we provide a review of the scientific literature concerning the possible applications of the extensograph.

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Preface
Published November 3, 2010
5

In the frame of a common “Hungarian-Ukrainian Intergovernmental S&T Cooperation Programme” which title is “Change of soils ecological characteristics of Ukraine and Hungary in the conditions of anthropogenic transformed ecosystems and optimization of biological processes of plants primary feeds elements mobilization” a Workshop was ...held in Debrecen. The member institutes of project participated with different presentation in this program.
The title of Workshop was: “Anthropogenic effect on the properties of Middle and Eastern European chernozem soils and on the sustainable agricultural production”.
The aim of the Workshop was to give relevant information about the present situation of the Middle and Eastern European Chernozem soils, especially emphasize the effect of different loading on the quality (properties) of chernozem soils. With the Workshop we would like to create a tradition for discussion about the anthropogenic effect on the soil properties and through it on the productivity of different soils. It was a forum for discussion of research results related to problems and possibilities for prevention of soil quality. With this possibility we would like to contribute to the sustainable agricultural production.
The papers were read for the publisher and we would like to show them in a separate supplement of Journal of Agricultural Sciences, Acta Agraria Debreceniensis as one of the results of the project.
The papers comply with the requirements of the scientific issue except those two which show the university and the department of the Ukrainian partner taking part in this project.
The participant Institutes of the project:
- Dnepropetrovsk National University, Faculty of Biology and Ecology;
- Kryvyi Rig Botanical Garden NAS of Ukraine, Plant Physiology & Soil Biology Department;
- Department of Agrochemistry and Soil Sciences of Centre for Agricultural and Applied Economics;
- Research Institute of Karcag, Centre for Agricultural and Applied Economics. The collaboration with Ukrainian partners was successful and we have confidence in the further cooperation in scientific research.

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The effect of herbs on the microbiological stability and nutritional quality of pariser
Published May 20, 2020
101-104

The purpose of this study was to evaluate the functional properties of dried herbs (Thymus vulgaris L., Origanum vulgare L., Salvia officinalis L.) to improve the quality characteristics and microbiological stability of Hungarian meat product, pariser. The addition of herbs did not affect the microbial properties of the product. According t...o the Decree No. 4 of 1998 of the Ministry of Health, pariser can be considered safe. The nutritional quality of the different forms of pariser was also acceptable. However, the addition of oregano, sage and thyme changed the flavor characteristics of the parisers and the higher meat content would increase the final price of the product.

 

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The effect of short term storage on different winter wheat varieties rheological properties
Published March 11, 2014
83-86

The aim of storage after harvest is to protect the quality of wheat, because after-ripening occurs in the first 5–6 weeks. During this time it very important to make the optimal storage conditions.

We have carried out storage experiment with wheat samples from Látókép Research Farm of the University of Debrecen. We analyzed the rhe...ological parameters of Lupus and GK Csillag varieties from the crop year 2011/2012. The experiment period was between July and August 2012 (24. 07. 2012., 31. 07. 2012., 21. 08. 2012.).We determined the rheological parameters (water absorption, dough stability time and valorigraph quality number) of Lupus and GK Csillag during short term storage. Our results showed that after-ripening increased the baking quality of Lupus and GK Csillag during storage.

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Some Aspects of the Relationship Between the Quality of Sheep Milk and Dairy Products
Published May 11, 2003
12-15

The correlation between the quality of raw milk and the quality of milk products is evident. In spite of this fact we can find only a few references contained exact data related sheep milk. In recent paper we investigated the effect of SCC of sheep milk on the cheese yield (semi hard traditional cheese) and certain texture parameters of yoghurt... from sheep milk. We wanted to know the relevant limit values of these properties for dairy applications.
In our opinion – in the case of the cheese yield – that the strong negative effect can be experienced when SCC is above 700.000-1 million/cm3.
In the case of yoghurt from sheep milk the limit values of SCC can be 1 million/cm3 for Adhesivity and Whey draining and 500.000/cm3 for Hardness. Considering these limit values in the selection of milk become materialise the highest quality of products and the economical production.

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Grain yield and quality of maize hybrids in different FAO maturity groups
Published October 5, 2010
126-131

An improvement in the quality of maize grain by increasing the level of components responsible for its biological value is possible
by using genetic means. However, a change in the genotype, together with improving the nutrient properties of the grain, also has some
adverse consequences connected with a fall in yield and in resistance to ...diseases.
Field experiments were conducted during three years (2003, 2004and 2005) to evaluate environmental effects on grain yield and
quality responses of maize hybrids. Twenty one hybrids of various maturity groups (FAO 150-400) were planted to achieve an optimum
(60-70 000 plants per hectare) plant populations and grown under the medium-N (80 kg N ha-1) fertilization. Environmental conditions
significantly affected maize hybrid responses for grain yield, starch, oil and protein contents, and consequently, starch, oil and protein
yields per hectare. Hybrids of flint type, which have a short vegetation period, had high protein and oil content but the yield averages
were low due to the slower rate of starch incorporation. Hybrids of the dent type have a longer growing season and more intense
carbohydrate accumulation, but low protein and oil contents. In wet years there was a higher rate of starch accumulation, while dry
years are favorable for protein and oil accumulation. Positive correlation existed between starch content and grain yield and 1000-
weight as well as between oil content and volumetric weight among tested hybrids. Negatively correlation existed between grain oil and
starch content as well as between oil content and grain yield and 1000-weight. Thus, end-users that require high quality maize may need
to provide incentives to growers to off set the negative correlation of grain yield with oil and protein content.

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Effect of M9, MM106 and Seedling Rootstocks on Sunburn-Sensitivity of 33 Apple Cultivars, and Sunburn Effects on Fruit Quality
Published December 6, 2005
236-247

The purpose of this study was to investigate the sunburn-sensitivity of 33 apple cultivars grafted onto 3 rootstocks (M9, MM106 and seedling) in a commercial orchard at Nagykutas (in the western part of Hungary). The authors also searched for any relationship between fruit quality parameters and the frequency of sunburn on the fruit surface....>During the observations, the cultivars had rootstock-specific properties in respect to sunburn-susceptibility. Accordingly, the injury decreased in the order M9, MM106 and seedling rootstocks. The differences in the sensitivity were founded on the foliage-morphological characteristics of trees, caused by the growing vigour of the rootstocks. Accordingly, the highest value of sunburn injury was observed on M9 rootstock, because this rootstock has a dwarfing effect on the grafted main cultivars. Thus, the vegetative area of these trees grew very slowly and the foliage was not compact enough to protect the fruits from the strong rays. The largeness and density of the foliage increased in the order M9, MM106 and seedling rootstocks. Relationships were also demonstrated between the diameter of the upper part of crown, the size of leaves, the number of fruits per tree and the injury from sunburn.
The damage values showed, that the gravity of symptoms did not decrease below a well-defined level of dimension on fruit. Determined potential area of injury was necessary for the symptoms to become visible.
The authors categorized the cultivars in the respect of values of sunburn frequency: I. „Not sensitive”, II. „Moderately sensitive” and III. „Very sensitive” categories were constituted. Generally, the Gala cultivars showed low damage (or were free of symptoms), in contrast, Golden mutants suffered relative strongly. The most sensitive cultivar was Jonica on all three of rootstocks.
We searched for any relationship between the fruit quality parameters and the frequency of sunburn. A significant correlation was found in the cases of fruit weight and colour-coverage. The latter can be related to that fact that highly colour covered fruits are found on the peripherial part of crown, so these are exposed to stronger sun rays

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Effects of cultivar and fertilization on extensograph parameters of winter wheat flours
Published December 15, 2010
19-24

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars ...was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensograph
properties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

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Experiment of quality properties of dehydrated fruits
Published October 10, 2008
7-15

The lyophilization is the joint application of freezing and drying. It is an up-to-date conserving procedure, the point of which is that the humidity existing in the frozen humid material is transferred from the solid state directly into the gaseous state at a temperature below 0 oC under vacuum. Out of the procedures applied nowadays, this is ...the most tolerant drying process.
With regard to the high investment and operational costs, freeze drying is applied only for valuable, heat-sensitive materials when the technological aim is to preserve such properties as aroma, taste and colour as well as such components as proteins and vitamins. This procedure is suitable for drying and conserving certain foodstuffs, stimulants, organic chemicals, medicines and similar sensitive and valuable materials.
In our institute, we have been conducting freeze drying experiments with regional fruits and vegetables since the year 2005. During the first phase, we examined the heat- and material transfer as well as the abstraction of humidity, while during the second phase we analysed the rehydration ability and nutrient content of the freeze-dried materials as compared to those dried with the method of convection. Moreover we have conducted penetration measurements with a portable hardness tester.
To sum up the results gained so far, we can state that the quality of the lyophilized materials is better than those dried in the traditional way. It originates partly in the fact that the temperature and pressure applied for the freeze drying are smaller and the drying period is far longer than for the convection drying.
In contrast to convection-dried materials, freeze dried materials set in close to their original water-content, keep their original shape and size after being rehydrated. The reason of it the porous, spongy structure (flexible cell wall) of the lyophilized products which is able to take up moisture quickly. In addition, the lyophilized products can be rehydrated faster than those dried in the traditional way.
Regarding the results of the chemical analyses, the following conclusion can be drawn: the vacuum freeze drying results a small decrease of nutrient content and nutritive value for the lyophilized products.
The results of the hardness tests support the statement that the majority of agricultural materials cannot be considered as an ideal flexible body, because during the experiment the flexibility coefficient changed when going from the surface of the material inwards. In addition, the penetration tests also confirm that the surface of the convection-dried vegetables is at least 1.5-3 times harder than that of the freeze-dried products. The reason of it that it takes place during the drying denaturation processes.
The article summarizes the results of our research work listed above, in accordance with our experiments conducted by using the characteristic fruits (apple, plum) of the Nyírség Region.

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Examination of physical properties of final product and drying properties of combined (convective pre-drying and freeze finish-drying) dehydration method
Published March 11, 2014
5-12

In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) on drying characteristics, energy uptake, texture, rehydration and color of carrot were investigated. Results showed that HAD-FD significantly improved the drying time compared with FD under the same operating conditions, and the HAD-FD can reduc...e the total cost of dehydration. The drying kinetics was described by the Henderson-Pabis and the third degree polynomial models in the case of HAD, FD and HAD-FD. The HAD carrot samples were exhibited shrinkage, case hardening, poor rehydration and brown surface. The FD carrot cubes appeared porous structure, excellent rehydration, soft texture and loose color. The HAD-FD samples were superior to HAD products and was nearer in quality to FD products with respect to appearance, rehydration and surface resistance (texture). Finally, it is concluded that HAD-FD is effective in improving the FD drying rate. However, the combined drying has a small-scale adverse effect on product quality.

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The composition of gluten proteins and their effect on the rheological properties of gluten
Published May 23, 2006
124-129

Wheat is the major cereal component of bread in the world and is grown worldwide. Of the cereals only the bread wheats – and less the triticale – includes storage proteins that play an important role in the performance of gluten. Proteins of gluten complex may be present in two classes:
− low molecular weight (gliadin-) components, and...
− high molecular weight (glutenin-) components.
Gliadins shown appreciable heterogenity and can be separated into 40-50 components with gel electrophoresis. The composition of gliadins is employable for the identification the wheat varieties and to investigate the varieties. In the decreasing electrophoretic mobility sequence may be distinguish α-, β-, γ- and ω-gliadins. A glutenin subunits may be include in two classes:
− high molecular weight glutenin subunits (HMW-GS),
− low molecular weight glutenin subunits (LMW-GS).
Wheat varieties can be identified by glutenin and their quality selection is also possible. The gliadin’s polypeptides encoding genes are located on the short arm of chromosomes 1A, 1B and 1D, 6A, 6B and 6D. Genetic coding for HMW subunits is located on the long arms of chromosomes 1A, 1B and 1D, the LMW-GS are also located on chromosomes 1A, 1B and 1D (Glu-3 loci) near the gliadin-coding loci.
Storage proteins affect the rheological properties of gluten by two factors:
1. The quality and quantity of the protein components of the gluten complex,
2. The interactions between the protein fractions.

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The effects of fertilization on the protein related properties of winter wheat
Published March 20, 2013
67-69

...5); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;">The yield and quality of wheat are mainly determined by the plant production system, thus we studied the effect of mineral fertilization.

The field trials were set up in 1983 at the Látókép Research Institute of the University of Debrecen. We examined effect of different Nfertilizer doses (60 kg ha-1 N/P/K, 120 kg ha-1 N/P/K) on Lupus, Mv Toldi and GK Csillag's protein properties in 2012. During the tests, three quality parameters were determined: wet gluten content (%), wet gluten spread (mm/h) and gluten index (%). In the experiment the effect of different doses of N-fertilizers significantly influenced by the wet gluten content and gluten index of Lupus.

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Self Pollination and Fruit Quality-Comparative Research of Sweet Cherry Cultivars
Published December 6, 2005
295-299

In fruit production – among stone fruits – sweet cherry is considered to have great promise, but species of sweet cherry need improvement. Cherry plantations are advanced in years, therefore putting into operation high productivity plantations is an important field of research. Through clonal selection and cross-breeding, several new cherry... species were created in the recent past in Hungary. Spread of these species is also important. In our factorial cherry production, we use high trunk trees and trees with large crowns. Intensive plantations are very few in number.
Our goal is to study the morphological and physiological properties of new sweet cherry cultivars. The most important aim is to combine the productive area of foliage and the fruit quality. The present study shows the self pollination, fruit setting and fruit quality parameters.

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Comparative study of honeys and herbhoneys quality paramertes
Published May 16, 2017
117-120

Honey is one of the oldest known and consumed food. Besides the pleasant sweet taste it has been consumed because of the favorable health benefits. In addition to large number of honey plants there are many popular herbals which cannot serve as a nectar source. The herbhoney has been developed that consumers can joy the pleasant properties of h...erbals and honeys positive impact on the same product. In our research we compare the quality parameters of honeys and herbhoneys to each other and with the relevant regulation.

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Examination of wheat rheological characteristics by near-infrared spectroscopy
Published December 16, 2012
99-104

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 proper...ties 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.

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