e-journal

The Effects Of Cephalaria Syriaca Flour On The Quality Of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat

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The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C.syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P < 0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C.syriaca to this blend significantly decreased these values (87 and 94.5 BU;P < 0.01).

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Ketersediaan

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Informasi Detail

Judul Seri

Journal of Food Quality

No. Panggil

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Penerbit

: WILEY-VCH., 2016

Deskripsi Fisik

Journal of Food Quality 39 (2016) 13-24

Bahasa

English

ISBN/ISSN

17454557

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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