Prediction of sugar-snap cookie diameter using sucrose solvent retention capacity, milling softness, and flour protein content
Prediction of sugar-snap cookie diameter using sucrose solvent retention capacity, milling softness, and flour protein content
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DOI：
10.1094/cchem.2004.81.4.549
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发表时间：
2004-07-01
期刊：
影响因子：
2.4
通讯作者：
Gaines, CS
中科院分区：
文献类型：
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作者：
Gaines, CS
在小麦早期世代发育阶段的测试过程中，经常没有足够的种子来碾磨烘焙测试产品，如糖脆饼干直径。这项研究报告了一个使用蔗糖溶剂保留力(SRC)、小麦碾磨柔软度和面粉蛋白质含量来预测糖脆饼干直径的方程。使用三种实验室研磨系统(短、中和长磨流程)对总共507个小麦进行了研磨。所有三家钢厂的预测方程都是相似的。预测的标准误差为
During testing of wheats at the early generation developmental stage, often there is not enough seed to mill for bake testing products such as sugar-snap cookie diameter. This study reports a prediction equation for sugar-snap cookie diameter that uses sucrose solvent retention capacity (SRC), wheat milling softness, and flour protein content. A total of 507 wheats were milled using three laboratory milling systems (short, medium, and long mill flow). Prediction equations were similar for all three mills. Standard errors of prediction were