Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars
Version of Record online: 12 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2356–2362, November 2013
How to Cite
Filipčev, B., Šimurina, O., Bodroža-Solarov, M. and Brkljača, J. (2013), Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars. International Journal of Food Science & Technology, 48: 2356–2362. doi: 10.1111/ijfs.12225
- Issue online: 9 OCT 2013
- Version of Record online: 12 JUL 2013
- Manuscript Accepted: 7 JUN 2013
- Manuscript Received: 29 NOV 2012
- Ministry of Education, Science and Technological Development
Figure S1. Creep recovery curves for samples of tested spelt cultivars and conventional wheat.
Figure S2. Simple Pearson's correlations between quality parameters of flours. PROT, protein content; SED, Zeleny's sedimentation value; FN, Falling number; WGL, wet gluten; GI, gluten index; GI 60, gluten index after 60 min; ABS, farinograph absorption; DEV, dough development; STAB, dough stability; SOFT, dough weakening; QUAL, quality number; AREA, extensigraph area or energy; RES resistance; EXT, extensibility; RATIO, resistance to extensibility ratio; AMYL, peak viscosity; P, alveograph tenacity; L, alveograph extensibility; G, swelling index; P/L, curve configuration ratio; W, deformation energy or strenght; J0, instantaneous compliance; Jm, viscoelastic compliance; Jmax, maximum creep compliance; g0, zero shear viscosity; k, mean retardation time; Je, recovery compliance; Je/Jmax, relative recovery.
Figure S3. Crackers from spelt and conventional wheat (A-conventional wheat; B-western spelt cultivar; C- spelt cultivar Eko-10).
Table S1. Mean and standard deviation of quality traits for two spelt cultivars and commercial conventional wheat
Table S2. Summary of cracker baking tests for spelt wheat cultivars and conventional wheat
Table S3. Results of factorial analysis on cracker quality parameters: varimax-rotated loadings
Table S4. Simple Pearson's correlations between flour, dough and cracker properties
Table S5. Multiple Linear Regression with Forward Model Selection with flour properties and empirical dough rheological parameters as predictor variables
Table S6. Multiple Linear Regression with Forward Model Selection on fundamental dough rheological parameters as predictor variables
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