Agriculturae Conspectus Scientificus, Vol 73, No 1 (2008)

The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat

Daniela HORVAT, Damir MAGDIĆ, Gordana ŠIMIĆ, Krešimir DVOJKOVIĆ, Georg DREZNER

Pages: 9-12


The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P


bread; dough rheology; bread crumb properties; image analysis

Full Text: PDF