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vol. 2, nr. 1 (2003)
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Study of how protein content in wheat grain relates To hardness index and grinding energy
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Renata Różyło1, Janusz Laskowski1, Stanisław Grundas2
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1 Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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2 Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, 20-290 Lublin |
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vol. 2 (2003), nr. 1,
pp. 173-178
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abstract:
The influence of protein content in wheat grain on the SKCS hardness index and grinding energy was presented. The 12 wheat samples of different protein content ranged from 11.50% to 17.25% were used in this study. The hardness index was measured on two kind of samples: kernel of moisture content 13.5% and 16.5%. The statistical analysis of results show the positive correlations between the protein content in wheat and the hardness index before and after wetting. The positive correlation was affirmed between the grinding energy and the protein content.
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keywords:
wheat, hardness index, protein content, wetting
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original in:
Polish
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