dc.creator | Perišić, Vladimir | |
dc.creator | Perišić, Vesna | |
dc.creator | Hadnađev, Miroslav | |
dc.creator | Đekić, Vera | |
dc.creator | Dapčević-Hadnađev, Tamara | |
dc.creator | Vuković, Slavica | |
dc.creator | Vukajlović, Filip | |
dc.date.accessioned | 2023-11-21T12:10:47Z | |
dc.date.available | 2023-11-21T12:10:47Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0022-474X | |
dc.identifier.uri | http://RIVeC.institut-palanka.rs/handle/123456789/792 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Elsevier | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173038/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Journal of Stored Products Research | sr |
dc.subject | Diatomaceous earth | sr |
dc.subject | Cereals | sr |
dc.subject | Rheological properties | sr |
dc.subject | GlutoPeak | sr |
dc.subject | Mixolab | sr |
dc.title | Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough | sr |
dc.type | article | sr |
dc.rights.license | ARR | sr |
dc.citation.epage | 97 | |
dc.citation.issue | 82 | |
dc.citation.rank | M21 | |
dc.citation.spage | 91 | |
dc.identifier.doi | 10.1016/j.jspr.2019.05.003 | |
dc.identifier.scopus | 2-s2.0-85066077973 | |
dc.identifier.wos | 000473380400012 | |
dc.type.version | publishedVersion | sr |