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vol. 2, nr. 3 (2003)
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Influence of gluten content and wheat glassiness on the wheat grain grinding energy
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Janusz Laskowski, Renata Różyło
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Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 2 (2003), nr. 3,
pp. 589-596
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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.
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keywords:
grinding energy, gluten content, wheat glassiness
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original in:
Polish
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