Physico-mechanical investigations on different winter wheat varieties

In Hungary the wheat flour is the basic food product. The flour consumption is reducing in the last years and changes the claim the compound of the flour. The consumption of the fine flour is increase, so the baking industries have to use fine flour. Grain texture (hardness) in wheat (Triticum aestivum L.) is a major determinant of end-usage. Wheat kernel hardness determines quality, flour yield, flour particle-size, water absorption and other quality characteristics of cereals. The hardness is determined by the degree of adhesion between various components of the starchy endosperm cells of the mature wheat grain, notably between starch granules and matrix (gluten) proteins but also between proteins and cell walls. The aim of my research was to determine the kernel hardness with new static methods. To the static methods I used the Lloyd 1000 R Testing Machines and the Instron 5581. I determined the kernel hardness with the well-known and recognized method also. It was the Perten Single Kernel Characterization System (SKCS) 4100 device, NIR technic and the Perten 3303 lab mill. They are the dynamic methods. Registered and widely used Hungarian wheat varieties were applied in the study. It was 23 different winter wheat varieties (13 of HRWW and 10 of SRWW). The samples were labelled with code number. My aim was to compare these methods

Connections between the mechanical properties of wheat

The new method was developed, with which we can directly determine the breaking force and the breaking work, needed for snapping a kernel, and a parameter that gives information about the kernel flexibility (deformation modulus). To determine these values, we developed a measuring method, with which a single kernel can be measured. For this task we considered the measuring equipment Lloyd 1000 R to be appropriate, which is a precision stock measurer. We compared the results with outcomes from other kernel hardness measuring techniques (Perten SKCS 4100 machines). The significant level was 95%. The Lloyd instrument measures the pressure power on the kernel, due to the way that the pressure head has taken. The machine records data during the measurement, and draws the load - extension curve (with mm on the X axis and Newton on the Y axis). According to data we can instantly see the measure of power, which the kernel can not withstand and it snaps. Due to the 0 N and max. N values of the diagram and the path related to them, the max. power to snap a kernel can be determined, further called as snapping power and the snapping labour related to it, which is given by the field under the curve. From the power, path curve, the deformation modulus can be determined. The experiment was carried out on horizontally and vertically set crops as well. We tested two different sample sets, adjusted on different levels of moisture. Sample mark "A" was called "air-dry" (10.59% moisture content) and the "B" sample had 13.52 % moisture content. From the Hardness Index and the quasi static procedure we found that, with sample set mark "A",in case of "air-dry" set (moisture content 10,59%), the vertical experiments were more useful, in kernel hardness assortment, than experimenting in a horizontal position. We found that, the hardness index of the kernel with the average moisture of 10.6%, in vertical compression procedure, with the breaking work, has tight, and with the breaking force, has acceptable correlation. In case of sample set "B" (13.52% moisture content) Hardness Index has a close relationship with the deformation modulus of compression procedure in vertical procedure, with breaking force and the breaking work. Flardness Index has a close relationship with deformation modulus measured on horizontal compression procedure, and an acceptable relationship with breaking force. There has been a correlation between the Hardness Index measured by SKCS 4100 equipment and some of the mechanical characteristics of the wheat measured by Lloyd 1000R equipment when investigating a group of soft and hard- wheat varieties. A strong correlation was found between the Harness Index and the deformation modulus (R: = 0.813), between the Hardness Index and breaking force (R: = 0.882), and also a strong correlation between the Hardness Index and the breaking work (R: = 0,881) in the case of samples that have 13 % moisture content in average. A strong correlation was found in the case of samples that had 10.6 % moisture content in average between the Harness Index and the breaking work measured (in the vertical state) by the compression method (R: = 0.791), and a good correlation between the Hardness Index and the breaking force (R: = 0,690)

Az evészavarok és a személyiség kapcsolata a középiskolás korosztályban

Absztrakt Elméleti háttér: Az evészavarok kialakulásában, fennmaradásában és gyógyulásában számos biológiai, pszichológiai és szociokulturális tényező játszik szerepet. Ezek egyike a személyiség, melynek szerepét több korábbi tanulmány is megerősítette. Cél: Az evészavartüneteknek és az evési attitűdöknek a személyiségjegyekkel való kapcsolatának vizsgálata középiskolások körében. Módszerek: Az evési attitűdök és az evészavartünetek vizsgálatára az Evési Attitűdök Tesztje (EAT), az Evészavartünetek Súlyossági Skálája (EBSS), a Testi Elégedettség Kérdőív (BSQ) módosított változata és az Emberalakrajzok Tesztjének junior változata szolgált, míg a személyiség vizsgálatára a Cloninger-féle Temperamentum és Karakter Kérdőív Junior (JTCI) változata került felhasználásra. Eredmények: A kérdőíveket 7—12. osztályos (12—19 éves) tanulók (az életkor átlaga: 15,7 ± 1,6) töltötték ki, önként és név nélkül (n = 741, 311 fiú, 430 lány). A lányoknál az újdonságkeresés és az ártalomkerülés dimenziója pozitív korrelációt mutat az EAT két alskálájával (újdonságkeresés és diétázás: r = 0,13, p = 0,012; ártalomkerülés és diétázás: r = 0,11, p = 0,036; újdonságkeresés és bulimia: r = 0,14, p = 0,004; ártalomkerülés és bulimia: r = 0,14, p = 0,006) és az EAT összpontszámával (újdonságkeresés és EAT-összpontszám: r = 0,13, p = 0,011; ártalomkerülés és EAT-összpontszám: r = 0,13, p = 0,008). A falásrohamok is pozitívan korreláltak a JTCI újdonságkeresést és ártalomkerülést mérő faktorával. Az önirányítottság és együttműködés alskála értéke viszont negatív korrelációban van az EAT fenti alskáláival és az összpontszámmal (önirányítottság és diétázás: r = —0,21, p < 0,001; önirányítottság és bulimia: r = —0,26, p < 0,001; önirányítottság és EAT-összpontszám: r = —0,18, p < 0,001, illetve együttműködés és diétázás: r = —0,11, p = 0,035; együttműködés és bulimia: r = —0,12, p = 0,022; együttműködés és EAT-összpontszám: r = —0,10, p = 0,06), továbbá a falásrohamokkal (önirányítottság és falásroham-gyakoriság: r = —0,24, p < 0,001; együttműködés és falásroham-gyakoriság: r = —0,09, p = 0,07). Az evészavarral és az evészavartünetekkel rendelkező csoport szignifikánsan különbözött a tünetmentesek csoportjától a JTCI faktoraiban mindkét nemnél. Következtetések: A kóros evési attitűdök magasabb újdonságkereséssel és ártalomkerüléssel, alacsonyabb önirányítottsággal és együttműködéssel járnak együtt. A magas újdonságkeresés kapcsolatban áll a falásrohamokkal és a diétázással, a magas ártalomkerüléssel rendelkezők elégedetlenebbek a testükkel. A magas önirányítottságot mutatóknál nincsenek patológiás evési attitűdök, és ők elégedettebbek a testükkel. Az eredmények hasznosak lehetnek abban, hogy hatékonyabb prevenciós és kezelési módszereket alkalmazzunk az evészavarokkal kapcsolatban

Development engineering of long-lasting pastries made with different types of honey

A condition of staying on the global market is the presence of various products, as well as the continuous development of the already existing ones. Honey is the longest known sweetener fit for human nutrition, the consumption of which - given its high carbohydrate content - provides a significant amount of energy, too. In our experiments we studied the modification of honey-sugar ratio in blossom, silk-grass and acacia-honey. On the basis of the sensory assessment/evaluation the following products proved to be of top quality: those with acacia-honey + silk-grass honey: 75% honey and 25% sugar; and those with acacia-honey: 50% honey and 50% sugar

Connection between the grinding energy demand and the wheat kernel harness

Wheat kernel texture differentiates cultivars of hard and soft wheat classes. The kernel hardness is a genetic factor (control by friabilin protein). The friabilin presents in high concentration in soft grain varieties and low concentration in hard grain varieties. Wheat kernel hardness determines quality, flour yield, flour particle-size, water absorption and other quality characteristics of cereals. The aim of our research was to determine the kernel hardness. We used the Pertcn Single Kernel Characterization System (SKCS) 4100 device and Perten 3303 laboratory mill. Registered and widely used Hungarian wheat varieties were applied in the study. It was 11 different winter wheat varieties. As a result, we found correlation among the results

Flour quality and wheat kernel hardness connection

Wheat kernel hardness is a very important inheritable parameter; it determines quality, flour yield, flour particle-size, water absorption and other quality characteristics. Besides, kernel hardness has great effect on the resulting flour's baking properties, too (Békési, 2001). The relationship between wheat protein content and kernel texture is usually positive and kernel texture (hardness) influences the grinding energy. Hard Wheat grains require more grinding energy (eg) than Soft one (Véha, Gyimes 1999). The aim of our research was to determine the possible relationship between kernel hardness and various other parameters of the flour (dough visco-elastic characteristics, wet gluten, water absorption, flour recovery, alvcograph-traits). We used Pertcn SKCS 4100 to determine the kernel hardness, while the Pertcn 3303 mill was used to establish the grinding energy (eg). Registered and widely used Hungarian wheat varieties (7 of HRWW and 4 of SRWW) were examined. Twin correlations were used to determine the relationship among the various traits. According to the results, there is a very strong correlation between the cg and the kernel hardness (r=0.991). The correlations between hardness index and the examined flour parameters were also significant. We found strong correlation between the eg and water absorption of the flour. The associations found in this study will help to better understand the technological aspects of wheat and flour quality as well as provide useful information the breeders to develop new, high quality hard or soft wheat varieties

Peritec technology to reduce fusarium toxin contamination in the milling technology

The fungi causing the infection and mycotoxins production are concentrated in the bran of the grain, thus the intensive surface cleaning, the so-called debranning operation could allow the reduction of contamination in the milling technology. The essence of the PeriTec technology - originally developed by SATAKE, a Japanese company, to clean rice - is that it gradually removes the bran layers of the grain by mechanical means before further processing. We carried out our experiments using a naturally contaminated wheat lot. We modelled the PeriTec technology with a laboratory size, batch-operating, horizontal debranning machine by SATAKE. Applying different treatment times we varied the rate of debranning. As for DON (deoxinivalenol) toxin contamination, a continuous decrease can be found by increasing the rate of debranning. The total Hour obtained during grinding the unpolished wheat contains 0.25 mg/kg toxin on average, which decreases to 0.11 mg/kg if we apply the highest, 40 sec polishing. Figure 4 shows the DON toxin content of all the obtained fractions. The toxin contamination of the wheat grains and the grinding fractions gradually decreased as a result of debranning. Very high toxin content of the removed parts of the husk indicates that toxin is concentrated in the outer husk layers. Although the DON content of the original wheat sample was relatively law (0.74 mg/kg), the DON content of the removed materials wa s about 4 mg/kg, which exceeds all statutory limits. During our work we focused mainly on the toxin contamination of the grains and their milling products, as well as on other characteristics that are important with regard to milling processing. As a result of debranning, the toxin content of the grinding fractions decreased, which justifies that that PeriTec method is suitable for the reduction of toxin contamination. On the basis of the experimental results, the optimum peeling was the peeling which resulted in a weight loss of about 6%. the toxin content significantly decreased (from 1,59 mg/kg to 0,94 mg/kg)