Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale

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dc.contributor.authorSmanhotto, Adriana [UNESP]
dc.contributor.authorNóbrega, Lúcia H. P.
dc.contributor.authorOpazo, Miguel A. U.
dc.contributor.authorPrior, Maritane [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionBairro Jardim Universitário
dc.date.accessioned2014-05-27T11:21:59Z
dc.date.available2014-05-27T11:21:59Z
dc.date.issued2006-10-01
dc.description.abstractThe physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.en
dc.description.affiliationFCA UNESP Fazenda Lageado, R. Jose Barbosa Barros, no 1780, CEP 18610-307, Botucatu, SP
dc.description.affiliationCCET/UNIOESTE Campus de Cascavel Bairro Jardim Universitário, Rua Universitária, 2069, CEP 85819-110, Cascavel, PR
dc.description.affiliationUnespFCA UNESP Fazenda Lageado, R. Jose Barbosa Barros, no 1780, CEP 18610-307, Botucatu, SP
dc.format.extent867-872
dc.identifierhttp://dx.doi.org/10.1590/S1415-43662006000400013
dc.identifier.citationRevista Brasileira de Engenharia Agricola e Ambiental, v. 10, n. 4, p. 867-872, 2006.
dc.identifier.doi10.1590/S1415-43662006000400013
dc.identifier.file2-s2.0-33847105951.pdf
dc.identifier.issn1415-4366
dc.identifier.issn1807-1929
dc.identifier.scieloS1415-43662006000400013
dc.identifier.scopus2-s2.0-33847105951
dc.identifier.urihttp://hdl.handle.net/11449/69133
dc.language.isopor
dc.relation.ispartofRevista Brasileira de Engenharia Agrícola e Ambiental
dc.relation.ispartofjcr0.619
dc.relation.ispartofsjr0,541
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectPanification
dc.subjectTechnological quality
dc.subjectWeight of thousand grains
dc.subjectTriticosecale
dc.subjectTriticum aestivum
dc.titleCaracterísticas físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticalept
dc.title.alternativePhysiological and physical characteristics in the industrial quality of cultivars and lines of wheat and triticaleen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/rbeaa/paboutj.htm#a04

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