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001-es BibID:	BIBFORM060992
Első szerző:	Tarján Zsuzsanna (élelmiszerminőségbiztosító agrármérnök)
Cím:	Effect of milling and sieving on some quality parameters of wheat flour / Zsuzsanna Tarján, Norbert Boros, Zoltán Mezei, Péter Sipos
Dátum:	2009
ISSN:	1450-5029
Megjegyzések:	Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of humanmankind. The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the typeof laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided withfour differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and thebran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patternsstudied and produced with different grinding and sieving techniques, widely used in laboratory mills of the same wheat pattern showany alterations after the impact of the formula production as regards chemical constitutions (protein content, wet gluten content).Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. The resultsour research confirm that the quality of wheat flour can be modified by different methods of pattern production.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban mills sieving particle sizes
Megjelenés:	Journal on Processing and Energy in Agriculture 13 : 4 (2009), p. 332-334. -
További szerzők:	Boros Norbert (1977-) (agrármérnök) Mezei Zoltán (1980-) (agrármérnök) Sipos Péter (1975-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat Szerző által megadott URL
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