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Influence of the wetting process in the conventional system on the qualitative indices of wheat for milling

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dc.contributor.author Zăpodeanu, Cezara-Valentina
dc.contributor.author Arsenoaia, Vlad-Nicolae
dc.contributor.author Cârlescu, Petru-Marian
dc.contributor.author Ţenu, Ioan
dc.date.accessioned 2021-02-24T07:52:46Z
dc.date.available 2021-02-24T07:52:46Z
dc.date.issued 2020
dc.identifier.citation Zăpodeanu, Cezara-Valentina, Vlad-Nicolae Arsenoaia, Petru-Marian Cârlescu, Ioan Ţenu. 2020. "Influence of the wetting process in the conventional system on the qualitative indices of wheat for milling". Lucrări Ştiinţifice USAMV- Iaşi Seria Agronomie 63(1): 15-18.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/277
dc.description.abstract The wheat conditioning determines a series of transformations of the mechano-structural and biochemical properties of the grains. Proper wetting of the wheat grain on the outside succeeds in the peeling process in removing the upper layers of its coating without water entering the endosperm, so that in the end high quality flours will be obtained. In this study, two influencing factors were followed: the temperature in the grain mass and the rest time of grains after wetting, finally obtaining a multifactorial experience with 72 experimental variants. The experiments, performed in the present paper, revealed a close connection between the rest time of grains and their humidity after the hydrothermal treatment. Also, the three temperature ranges (10°C - 15°C, 15°C - 20°C and 20°C - 25°C) of the cereal mass for which the study was performed, had a direct influence on the water speed penetration from the outside of the grains to the inside. By establishing individually, the optimal conditioning recipe for each batch of wheat with different characteristics, the wetting period is significantly reduced in the technological process of preparing wheat grains for milling. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject conditioning en_US
dc.subject wetting en_US
dc.subject wheat en_US
dc.subject peeling en_US
dc.subject flour en_US
dc.title Influence of the wetting process in the conventional system on the qualitative indices of wheat for milling en_US
dc.type Article en_US
dc.author.affiliation C.V. Zăpodeanu, “Gheorghe Asachi” Technical University, Iaşi
dc.author.affiliation V. N. Arsenoaia, P. M. Cârlescu, I. Ţenu, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi
dc.publicationName Lucrări Ştiinţifice USAMV- Iaşi Seria Agronomie
dc.volume 63
dc.issue 2020
dc.publicationDate 2020
dc.startingPage 15
dc.endingPage 18
dc.identifier.eissn 2069-6727


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