EFFECT OF HEAT TREATMENT ON THE INDUSTRIAL QUALITY OF TWO VARIETIES OF MEXICAN WHEAT

Autor: L. Vázquez, Alberto Castillo, M. Vizcarra, Isabel Guerrero, A. Salazar
Rok vydání: 2001
Předmět:
Zdroj: International Journal of Food Properties. 4:419-430
ISSN: 1532-2386
1094-2912
DOI: 10.1081/jfp-100108645
Popis: Two Mexican wheat varieties conditioned to three initial moisture levels (17, 25 and 37% dry basis) were dried with air at 40, 60, 80 and 100°C for 60 min periods in a laboratory scale fluidised bed system. Drying kinetics and activation energy was determined. Weight per hectolitre, wheat hardness, total protein content, dough mixing time and loaf volume were analysed. The results showed that the initial moisture content and drying velocity lowered the activation energy necessary to extract water from the grain. The effect of temperature and moisture content in the grain were the most important factors to control damage during drying. The hard wheat variety was less susceptible to heat damage than the soft variety, probably due to its higher protein content and harder texture. Weight per hectolitre, wheat hardness and drying did not considerably modify total protein content. Conversely, mixing time and loaf volume showed changes directly related to heat treatment severity. Fluidised bed drying at 40 and 6...
Databáze: OpenAIRE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje