Non-parametric stability analyses of dough properties in wheat
نویسندگان
چکیده
منابع مشابه
Evaluation of Grain Yield Stability of Durum Wheat Genotypes Using Parametric and Non-Parametric Methods
Durum wheat (Triticum turgidum L.), like most other crops, is affected by various stresses. Therefore, cultivars that, in addition to the ability to produce higher yields, can maintain their yield potential in different years and locations are considered superior cultivars. In order to obtain high-yielding and stable genotypes of durum wheat, 16 lines with two control cultivars Dehdasht and Sey...
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Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...
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The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...
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Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-wate...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2015
ISSN: 1678-457X,0101-2061
DOI: 10.1590/1678-457x.6642