Browsing by Subject "tattari"
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(2019)Gluten free baking differentiates from traditional wheat baking by the lack of structure stabilizing gluten network. The gluten in wheat flour mixed with water creates a visco-elastic dough that makes a good quality bread. In gluten free baking the structure of bread is improved with starches and hydrocolloids. Celiac decease, gluten yliherkkyys and wheat allergy are health related reasons to avoid gluten from wheat, barley and rye. There is no method for gluten free flours to predict the quality of the baked product like there is the farinograph water absorption method for wheat flour. These topics are discussed in the literature part of this work. The aim of this research was to look into the connection between gluten free dough consistency and the quality of baked bread. In the experimental part three different dough yields were selected: 190, 200 and 210. All dough yields were used with three different mixtures in consistency measurements: 100% buckwheat, 70 % buckwheat and 30 % tapioca and addition of 1 % psyllium to the latter mixture. Two different methods were tested (forward and backward extrusion) with Texture Analyser with all different dough variations. The principle in both methods are the same: the tests measure the compression force required for a piston to extrude the dough in a sample container. The doughs consistency and behavior were studied with farinograph to see if the results were consistent. Baking test was done with different dough yields with buckwheat, tapioca and psyllium mixture. Volume, baking loss and color were determined. Texture Profiler Analysis (TPA) was done 24h and 48h after baking. A sensory analysis conducted by professional panelists was done where porosity, softness, dryness, sponginess and intensity of buckwheat taste were assessed. Backward extrusion was found to be a better method for measuring consistency of the doughs. The results showed how the increasing water amount decreased consistency and same results were obtained with farinograph. Differences between breads were found with the sensory analysis as well. Intensity of flavor and porosity increased in bread with lower water amount whereas softness and moistness increased with increasing water amount when also the bread remained softer for longer. As a conclusion it can be stated that the backward extrusion is a suitable and reproducible method for buckwheat dough consistency measurements. Water absorption, bread structure and shelf life can be predicted and optimized based on consistency.
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(2018)Buckwheat yield vary greatly between years, and in some years the seed production fails completely. In general, low yield is a problem in buckwheat farming. Only 10-15 % of buckwheat flowers will develop into seeds, regardless of pollination. The reason for this is thought to be the sterilization of the pistils in the flowers, which could be caused by insufficient growth resources during flowering and seed maturing. In addition, the degree of seed filling in the nutlets can be so low that only half of the gross weight of nutlet yield is suitable for nutrition. Buckwheat has been found to be particularly susceptible to insufficient levels of magnesium during flowering, and it also contain more phosphorus than magnesium. However, buckwheat is considered an unambitious plant in terms of fertilization, and its need for micronutrient fertilization has not been studied intensively. However, magnesium fertilization has been shown to increase yield in some experiments. This study was conducted as a foliar fertilization trial in Tuusula. The goal was to determine the effects of magnesium foliar fertilization on the flowering and yield in buckwheat. The treatments included control, water spraying and two magnesium fertilizations treatments. Magnesium fertilization treatment was applied either at the first stages of flowering orat the first stages of flowering and also during full flowering. Magnesium was applied 1,2 kg per hectare. The effects of magnesium fertilization were not statistically significant to the development rate, height of stem, length of flowering, flower biomass, final nutlet yield, 1000 seed weight, number of hollow nutlets, the percentage of nutlet hull or hectolitre weight. There were indications that magnesium has potential to increase nutlet yield. Flowering lasted 12 weeks, which is a normal length for buckwheat in Finland. Nutlet yield was 878-1236 kg per hectare, which is an average yield for buckwheat in Finland. The nutlets had light weight. The amount of magnesium fertilization may have been too low to have an effect on the development and yield of the trial. The trial field suffered from excess moisture in particular during ripening, which has been found to have an adverse effect on the growth and yield of buckwheat. The study was conducted during one growth season and it is presumable that the heavy rains during the season and the excessive moisture in the trial field had an effect on the results of the study. A second year of field experiments in required to verify the effects of magnesium fertilization on the yield formation of buckwheat.
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