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| Call identifier: | OTKA-K |
|---|---|
| Project identifier: | 34486 |
| Project coordinator: | Tömösközi Sándor |
| Coordinator department: | Department of Applied Biotechnology and Food Science |
| Duration: | January 1, 2001 – December 31, 2005 |
| Total cost of the project: | 5.790.000 Ft |
| Total cost of BME (project funding): | 5.790.000 Ft (5.790.000 Ft) |
Objectives
Results
At the product development or in the breeding process, the knowledge about the relationship between the quality and the chemical composition is necessary. However, different methods are used for the determination of wheat or flour quality, depending on the goal of the utilisation, the tradition, or the accepted standards. In some cases –like breeding, or R+D experiments- only limited amount of samples are available. The main results of this research work are the following: - The quality of 30 different wheat species was studied with all, internationally accepted methods: Valorigraf, Farinograf és Mixograph, Alveográph, Extensograph Zeleny-test, falling number method, rapid visco-analyser (RVA) vas used in studies. Sicnificant relationships were detected is some cases between different parameters. - Micro-methods were also used in cases of valorigraph, farinograph, extenzograph and Zeleny-test. These methods and instruments were partly developed at the Department. The results of validation established and confirmed the adaptability of the new procedures. - In some cases, relationships were found between given protein subunits or the rates of glutenin and gliadin, and the different measured parameters. - Usually, the addition of non-wheat proteins to the wheat flours decreases the quality parameters. The possible reason is the very different protein structure. - In our opinion, these results are also utilisable in the every-day practice.http://real.mtak.hu/37/