Claim · model-written summary
Imposed temperature treatments significantly affected W, P and L alveograph properties.
TriticumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Viscoelastic properties, evaluated by the variations in W, P and L alveograph parameters were significantly affected by the imposed treatments”
t0“wheats”
Title
Effect of heat shock during grain filling on grain quality of bread and durum wheats
B Borghi; M Corbellini; M Ciaffi; et al. Australian Journal of Agricultural Research 1995. doi:10.1071/ar9951365
Other claims from this paper (4)
- Intervention effect A long period at 30-35¦C strengthened dough.
- Intervention effect Frequent daily maxima above 35¦C weakened dough.
- Observation Higher dough strength was considered detrimental for breadmaking quality.
- Observation Higher dough strength was considered beneficial for pastamaking quality.