Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough
Само за регистроване кориснике
2019
Аутори
Perišić, VladimirPerišić, Vesna
Hadnađev, Miroslav
Đekić, Vera
Dapčević-Hadnađev, Tamara
Vuković, Slavica
Vukajlović, Filip
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural
origin, plays a very important role in the integral protection of stored grains, the effect of their application
on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research
was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three
diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the
rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not
differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to
an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten
strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have
also exhibited a decrease in dough maximum consistency a...nd stability and greater protein structure
weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were
not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological
behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and
hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological
properties of small grains was highly species and varietal dependent, where more pronounced differences
between treated and untreated grains were noticed in stronger varieties.
Кључне речи:
Diatomaceous earth / Cereals / Rheological properties / GlutoPeak / MixolabИзвор:
Journal of Stored Products Research, 2019, 82, 91-97Издавач:
- Elsevier
Финансирање / пројекти:
- Онтогенетска карактеризација филогеније биоразноврсности (RS-MESTD-Basic Research (BR or ON)-173038)
- Вредновање квалитета и оптимизација прераде пшенице у светлу климатских промена (RS-MESTD-Technological Development (TD or TR)-31007)
DOI: 10.1016/j.jspr.2019.05.003
ISSN: 0022-474X
WoS: 000473380400012
Scopus: 2-s2.0-85066077973
Институција/група
Institut za povrtarstvoTY - JOUR AU - Perišić, Vladimir AU - Perišić, Vesna AU - Hadnađev, Miroslav AU - Đekić, Vera AU - Dapčević-Hadnađev, Tamara AU - Vuković, Slavica AU - Vukajlović, Filip PY - 2019 UR - http://RIVeC.institut-palanka.rs/handle/123456789/792 AB - Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural origin, plays a very important role in the integral protection of stored grains, the effect of their application on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have also exhibited a decrease in dough maximum consistency and stability and greater protein structure weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological properties of small grains was highly species and varietal dependent, where more pronounced differences between treated and untreated grains were noticed in stronger varieties. PB - Elsevier T2 - Journal of Stored Products Research T1 - Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough EP - 97 IS - 82 SP - 91 DO - 10.1016/j.jspr.2019.05.003 ER -
@article{ author = "Perišić, Vladimir and Perišić, Vesna and Hadnađev, Miroslav and Đekić, Vera and Dapčević-Hadnađev, Tamara and Vuković, Slavica and Vukajlović, Filip", year = "2019", abstract = "Although utilization of commercial products based on diatomaceous earth, an insecticide of the natural origin, plays a very important role in the integral protection of stored grains, the effect of their application on the rheological quality of small grains is poorly exploited. Therefore, the aim of this research was to employ GlutoPeak and Mixolab rheological devices in order to compare the impact of three diatomaceous earths (DEs) (Protect-It and two inert dusts originated from Serbia) application on the rheological properties of wheat, triticale and rye flour dough. While moisture and protein content did not differ in treated and untreated grain samples, application of all three DEs in two triticale varieties led to an increase in the wet gluten content and Mixolab water absorption, as well as a decrease in the gluten strength, as indicated by gluten index and GlutoPeak maximum torque values. Treated rye samples have also exhibited a decrease in dough maximum consistency and stability and greater protein structure weakening in comparison to untreated sample. The mentioned changes in rheological behaviour were not noticed in wheat varieties treated with DEs. The major changes were recorded in rheological behaviour of triticale and rye starch component which showed a decrease in maximum peak torque and hot paste stability after grain treatment with DEs. In general, the influence of DEs on rheological properties of small grains was highly species and varietal dependent, where more pronounced differences between treated and untreated grains were noticed in stronger varieties.", publisher = "Elsevier", journal = "Journal of Stored Products Research", title = "Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough", pages = "97-91", number = "82", doi = "10.1016/j.jspr.2019.05.003" }
Perišić, V., Perišić, V., Hadnađev, M., Đekić, V., Dapčević-Hadnađev, T., Vuković, S.,& Vukajlović, F.. (2019). Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough. in Journal of Stored Products Research Elsevier.(82), 91-97. https://doi.org/10.1016/j.jspr.2019.05.003
Perišić V, Perišić V, Hadnađev M, Đekić V, Dapčević-Hadnađev T, Vuković S, Vukajlović F. Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough. in Journal of Stored Products Research. 2019;(82):91-97. doi:10.1016/j.jspr.2019.05.003 .
Perišić, Vladimir, Perišić, Vesna, Hadnađev, Miroslav, Đekić, Vera, Dapčević-Hadnađev, Tamara, Vuković, Slavica, Vukajlović, Filip, "Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough" in Journal of Stored Products Research, no. 82 (2019):91-97, https://doi.org/10.1016/j.jspr.2019.05.003 . .