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- W1983485190 abstract "A large number of wheat varieites (n = 69) were investigated for their gelatinization properties as measured by differential scanning calorimetry (DSC). The wheats were divided into the following subgroups: spring wheats with a protein content above 13 g/100g, spring wheats with a protein content below 12 g/100g, winter wheats for feed or biscuit making, winter wheats of bread baking quality, and durum wheats. Correlations between DSC-parameter and other quality parameters (Zeleny value, falling number, kernel hardness and baking quality) were calculated for these subgroups. The wheat varieties had typical DSC values depending on the end-use of the wheat. Durum wheats gave high gelatinization temperature (tm) values and low gelatinization enthalpy (ΔHgp) values, wheats for feed or biscuit gave low tm values and high ΔHgp values, whereas wheats for baking were in between. There was a relation between the tmof ΔHgp and baking quality, such as that increased tm values decreased ΔHgp values would improve the baking quality. A strong relation between tm and ΔHgp and kernel hardness was found, although for one single variety there was no such relation. However, the range in the values of the DSC-parameters was rather narrow, and the relations between DSC-parameters and end-use quality found could be expected to explain differences between varieties only in special cases." @default.
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- W1983485190 date "1995-01-01" @default.
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- W1983485190 title "Thermal behaviour of wheat starch in flour — Relation to flour quality" @default.
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- W1983485190 doi "https://doi.org/10.1016/s0023-6438(95)91580-x" @default.
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