Tag Archives: sucrose

1873–1887 O. Savkina, L. Kuznetsova, M. Burykina, M. Kostyuchenko and O. Parakhina
The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality
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The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality

O. Savkina¹*, L. Kuznetsova¹, M. Burykina¹, M. Kostyuchenko² and O. Parakhina¹

¹St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, RU196608, St. Petersburg, Pushkin, Russia
²State Research Institute of Baking Industry, Bolshaya Cherkizovskaya street 26A, RU107553, Moscow, Russia
*Correspondence: 1103savkina@mail.ru

Abstract:

The aim of this study was to study the effect of the sugar dosage, improver dosage, type of bread making methods and the amylolytic activity of five different types of wheat flours on the sugar content and the bread quality. The sugar content in the bread crumb was determined using the Bertrand’s method and was counted for sucrose. When the dough was prepared using accelerated technology, the improver affected the sugar content in the bread due to the starch enzymatic hydrolysis. The effect of improver dosages and sugar dosages on the sugar content in the bread was established. When using the improver, the sugar content exceeded the permitted amount in 1.25 times. No correlation was found between sugar dosage in recipe and bread quality when accelerated bread making way was used because of short fermentation time. The influence of wheat flour amylolytic activity (falling number) on the sugar content in bread was established, including when sugar was absent in the formulation. When sugar presented at bread formulation, the flour amylolytic activity did not significantly affect the bread quality, except the acidity. The bread making way had a greater influence on bread quality than falling number of flour. When sugar absent at bread recipe, the higher was the flour amylolytic activity, the higher was the sugar content in bread made by traditional way due to the starch deterioration. Obtained data have shown that when a baking method is selected, the flour amylolytic activity must be taken into account.

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247-250 J. Lanauskas, N. Uselis, A. Valiuškaitė and P. Viškelis
Effect of foliar and soil applied fertilizers on strawberry healthiness, yield and berry quality
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Effect of foliar and soil applied fertilizers on strawberry healthiness, yield and berry quality

J. Lanauskas¹, N. Uselis², A. Valiuškaitė² and P. Viškelis²

¹Lithuanian Institute of Horticulture, Kauno 30, LT–54333 Babtai, Kaunas distr., Lithuania;e–mail: j.lanauskas@lsdi.lt
²Lithuanian Institute of Horticulture, Kauno 30, LT–54333 Babtai, Kaunas distr., Lithuania;e–mail: institutas@lsdi.lt

Abstract:

The effect of foliar applied fertilizers (calcium nitrate, Kemira Ferticare 7–27–25, Phosfik 3–27–18 and Biokal 01) and calcium nitrate broadcasted to the soil on strawberries cv. ’Honeoye’ was investigated in 2004–2005 at the Lithuanian Institute of Horticulture. Strawberries were sprayed three times starting at full bloom in 8 day intervals. Calcium nitrate was applied to the soil in the rows during full bloom at the rate of 150 kg ha-1. Control plants were not fertilized. Ecological preparation Biokal 01 decreased amount of mite–infested strawberry plants by 9 percent units, and the incidence of leaf scorch (Diplocarpon earlianum (Ellis & Everh) Wolf) by 8 percent units in comparison with the control. Fertilizers had no effect on white leaf spot (Mycosphaerella fragariae (Tul.) Lind) infection. Foliar applied fertilizers had no positive effect on strawberry yield, average berry weight and berry firmness. Calcium nitrate applied to the soil decreased berry firmness. Biokal 01 and foliar applied calcium nitrate increased berry sucrose content. Fertilizers did not influence concentration of soluble solids, total sugars, ascorbic acid, nitrates and titratable acids.

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