engleski

New approach to the influence of flour moisture on the determination of the Falling number

One of the parameters of the wheat flour quality is the starch gelatinization ability which depends on the amylolitic enzymes presence. This paper researches the alpha-amylase activity by the method of the falling number and the influence of the standard and table weighing according to flour moisture on the results of measuring. Four winter-wheat varieties with different moisture were researched. The data were tested by the Shapiro-Wilk normality test. The significance of the results differences was tested by t-test. The belonging to the same population was researched by one-way analysis of variance. Non-belonging sample groups were determined by the analysis of means whereas the connection of the standard and table sample difference was expressed by the Pearson correlation factor square. The results prove that in practice, technology and bread production the FN differences determined by standard weighing and table according to moisture have no significant importance since the maximal statistical mistake, which is estimated only on the basis of the variance method in most cases manifoldly bigger than the difference between FN results.

amylolytic activity; falling number; flour moisture

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