Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough

Perišić, Vladimir; Perišić, Vesna; Hadnađev, Miroslav; Đekić, Vera; Dapčević‐Hadnađev, Tamara; Vuković, Slavica; Vukajlović, Filip

doi:10.1016/j.jspr.2019.05.003

Cited by 7 publications

(4 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall, RF of 16W16 had gluten of moderate strength, and that of Yunhei 14207 had gluten of weak strength. The RF dough of 16W16 was even stable than that of other special wheat varieties (e.g., triticale with DST of 2.06-2.73 min) (Perišić et al, 2019). Note: Results were expressed as means ± standard deviation.…”

Section: Rheological Propertymentioning

confidence: 99%

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Li,

Wang,

Niu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle‐making potential. Whole‐grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

show abstract

Section: Rheological Propertymentioning

confidence: 99%

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Li,

Wang,

Niu

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…According to literature data, there are significant variations regarding the chemical composition and nutritional properties of triticale, which is a consequence of the presence of a large number of genotypes with very different properties (Fras et al, 2016;Gerdzhikova et al, 2017;Perišić et al, 2019;Sirat et al, 2022).…”

Section: Protein Contentmentioning

confidence: 99%

Impact of agro-ecological conditions and fertilization on yield and quality of triticale on pseudogley soil

RAJIČIĆ,

POPOVIĆ,

ĐURIĆ

et al. 2023

Not Bot Horti Agrobo

View full text Add to dashboard Cite

The results of the study of the influence of fertilization and calcification on the yield and yield components of winter triticale grown on low pH soil are presented in this paper. Five variants of fertilization were tested during three growing seasons. Trial treatments included different fertilization variants: V1-control, V2-N120, V3-N120P80K60, V4-N120P80K60 + 5 t ha- 1 of lime and V5-N120P80K60 + 5 t ha-1 of lime + 30 t ha-1 of manure. The results of the research showed that all yield components responded positively to the application of mineral nutrition by changing the production characteristics and grain quality. The variant with the combined application of NPK, lime and manure had the greatest positive effect on all tested parameters affecting triticale productivity. During the study, the highest yield of triticale 5.826 t ha-1 was obtained on the fertilization variant with the combined application of lime, manure and NPK fertilizers. The achieved increase in the grain yield of triticale was significant compared to the control and the NPK variant of fertilization. Highly significant positive dependencies were found between the grain yield with 1000-grain weight, and test weight and significant positive dependencies were found between 1000-grain weight and test weight. The research highlighted the impact of different fertilizer treatments on the yield and grain quality traits of winter triticale.

show abstract

“…The most frequently applied quantities of nitrogen in Serbia ranged from 80 to 120 kg/ha depending on the agrochemical properties of the soil (Biberdzić et al According to the literature, there are significant variations in terms of chemical composition and nutritional properties of triticale, which is a consequence of the existence of a large number of genotypes with very different properties. In terms of technological quality of grain, triticale still falls behind wheat for human nutrition (lower content and poorer quality of gluten), so it is mostly used for domestic animal nutrition (Perišić et al, 2019). As triticale grain has a high protein content (2-3% more than wheat) and a very favorable amino acid composition, it is very suitable as a nutrient (Đekić, 2010).…”

Section: Production Properties and Quality Of Triticalementioning

confidence: 99%

“…The content of protein and mineral substances are correlated, which means that an increase in the content of protein in the grain probably increases the content of minerals in it (Djekic et al, 2011). The nutritional value of protein depends on the content of essential amino acids (Perišić et al, 2019).…”

Section: Production Properties and Quality Of Triticalementioning

confidence: 99%

Economic significance, nutritional value and application of triticale

Babić¹,

Rajičić²,

Đurić³

2021

Ekonomika poljoprivrede

View full text Add to dashboard Cite

Triticale is a new type of real grain, which was created by the breeding and selection of a man. This species deserves more and more attention from both domestic producers and producers on a global scale because it encompassed all the positive properties of wheat and rye. The paper clearly presents the knowledge about the importance, nutritional value and application of triticale and the effect of its usage in a diet of monogastric animals. The variety of uses, appropriate chemical composition, acceptable and studied breeding technology, classifies triticale as an irreplaceable source of energy and protein needs of animals. Due to its multiple usages: for grain, fodder and as a raw material for biofuel, contributes to the economic sustainability of crop production. The needs of this plant at the level of agrotechnical investments are less than in other cereals, so triticale is increasingly presented in organic and sustainable agricultural production.

show abstract

Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough

Cited by 7 publications

References 24 publications

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Impact of agro-ecological conditions and fertilization on yield and quality of triticale on pseudogley soil

Economic significance, nutritional value and application of triticale

Contact Info

Product

Resources

About