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Information Journal Paper

Title

DETERMINATION OF SUITABLE STORAGE TIME FOR SOME KIND OF WHEAT FOR IMPROVING BAKING QUALITY

Pages

  9-19

Abstract

 In tropical and dry farming areas, in some seasons, WHEAT use after harvesting with out any delay to obtain its optimum quality. This WHEAT can’t be used industrially, because have no essential gluten matrix. Furthermore flour and bread which is made, have no enough quality and a lot of it will be wasted. During this project five kind WHEAT [Azar2, Dez, Sardari, Showa and Star] is tested. The results shown that the storage of them for 50-60 day after harvesting can improve qualitative specifications of this kind such as; zeleny, gluten index, dough resistance, water absorption, valor metric value and bread volume. According to this, storing WHEAT for 50 – 60 day after harvesting is essential for having optimum gluten matrix and WHEAT quality for baking and is offered.

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    • Cite

    APA: Copy

    BANI ASADI, A., AZIZI, M.H., & SAHARI, MOHAMMAD ALI. (2005). DETERMINATION OF SUITABLE STORAGE TIME FOR SOME KIND OF WHEAT FOR IMPROVING BAKING QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(3), 9-19. SID. https://sid.ir/paper/71608/en

    Vancouver: Copy

    BANI ASADI A., AZIZI M.H., SAHARI MOHAMMAD ALI. DETERMINATION OF SUITABLE STORAGE TIME FOR SOME KIND OF WHEAT FOR IMPROVING BAKING QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(3):9-19. Available from: https://sid.ir/paper/71608/en

    IEEE: Copy

    A. BANI ASADI, M.H. AZIZI, and MOHAMMAD ALI SAHARI, “DETERMINATION OF SUITABLE STORAGE TIME FOR SOME KIND OF WHEAT FOR IMPROVING BAKING QUALITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 9–19, 2005, [Online]. Available: https://sid.ir/paper/71608/en

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