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Florowski T., SÅ‚owiÅ„ski M., Dasiewicz K. 2002. Colour measurement as a method for the estimation of certain chicken meat quality indicators. Electronic Journal of Polish Agricultural Universities: Food Science and Technology, Vol. 5, Issue 2., available online: http://www.ejpau.media.pl KreÅ‚owska-KuÅ‚as M. 1993. Badanie jakoÅ›ci produktów spo\ywczych; PaÅ„stwowe Wydawnictwo Ekonomiczne, Warszawa. McClements D., J., Chantrapornchai W., Clydesdale F. 1998. Prediction of food emulsion color using light scattering theory. Journal of Food Science, 6, 953. '$¦ 8_ÑU\XgT¦5\__Xe¦¦ ¦ CHANGES OF PARAMETERS OF THE WEIGHT OF WHEAT DOUGH DEPENDING ON THE TYPE OF FLOUR AND ON THE TIME OF KNEADING Summary The study analyses dependencies between changes of content and elasticity of gluten in the weight of raw wheat dough knead at different times, and changes of the colour which take place at the same time, measured instrumentally under the L*a*b* system. In result of the research it was concluded that the content and elas- ticity of gluten at a given stage of kneading can be calculated on the basis of the changes of the weight of dough. Key words: Colour measurement, L*a*b* system, wheat breadstuff, gluten content, gluten elasticity '%¦ [ Pobierz caÅ‚ość w formacie PDF ] |