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Title: | Changes in the quality of wheat flour as a result of using inert dusts in organic systems of protection against storage insects | Authors: | Bodroža Solarov, Marija Kljajić P. Andrić G. Filipčev, Bojana Vučković J. |
Issue Date: | 1-Jan-2012 | Journal: | CEFood 2012 - Proceedings of 6th Central European Congress on Food | Abstract: | The aim of the work was to describe the impact of inert dusts as agents officially approved for use in the storage of crops from certified organic production system on the technological quality of wheat flour. In order to control storage insect pest Sitophilus oryzae (L.) in wheat, various inert dusts were used: natural zeolite, two products of diatomaceous earths originating from Serbia and a commercial product Protect-It.® Wheat samples, infested and non-infested, treated with the inert dusts were milled and the obtained flour samples were analyzed on rheological behaviour using Mixolab.®. The nine parameters obtained were analyzed using the method of Principal Component Analysis (PCA). It was found that the two principal compounds accounted for 75.6% of total variance in the data. This research showed that dough stability (0.96) and water absorption (0.90) contributed most to the first principal component, starch gelatinization (0.83) and stability of the hot-formatted gel to the second one. Flour obtained from wheat treated with inert dusts showed higher water absorption and stability during mixing, and less protein weakening during heating in comparison to the control wheat non-treated with inert dusts. The component scores indicated the similarities among the treatments with inert dust. The outlier sample was the control with insect infestation and without inert dust protection. | URI: | https://open.uns.ac.rs/handle/123456789/5683 |
Appears in Collections: | FINS Publikacije/Publications |
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