Influence of gluten content and wheat glassiness on the wheat grain grinding energy
1
Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin
Acta Agroph. 2003, 2(97 - 3), 589-596
KEYWORDS
ABSTRACT
The paper presents the influence of gluten content and wheat glassiness on the wheat grinding energy. Wheat samples with gluten content ranging from 22.3% to 43.7% and wheat glassiness of 15% to 89% were used in the present research. Statistical analyses of results showed that with an increase of the gluten content from 22.3% to 43.7% and glassiness from 15% to 89%, the fragmentizer capacity decreased to about 33%. However, individual grinding energy increased from 74 to 124 J g-1.
METADATA IN OTHER LANGUAGES:
Polish
Wpływ zawartości glutenu i szklistości na energochłonność rozdrabniania ziarna pszenicy
pszenica, szklistość, zawartość glutenu, energochłonność rozdrabniania
W pracy przedstawiono wpływ zawartości glutenu w pszenicy i szklistości na energochłonność rozdrabniania. Do badań wykorzystano pszenice o zróżnicowanej zawartości glutenu w zakresie 22,3-43,7%. Szklistość mieściła się w granicach od 15 do 89%. Analiza statystyczna wyników pozwoliła na stwierdzenie, że ze wzrostem zawartości glutenu od 22,3% do 43,7% oraz szklistości z 15 do 89% malała wydajność rozdrabniacza o 33%. Energia jednostkowa wzrastała od 74 do 124 J g-1.
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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