Baking quality of flour obtained from grain of chosen spelt varieties (Triticum spelta L.)
2007
Majewska, K. | Dabkowska, E.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych | Zuk-Golaszewska, K.,,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Agrotechnologii i Zarzadzania Produkcja Roslinna | Tyburski, J.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Systemow Rolniczych
Flour baking quality obtained from grain of 7 spelt varieties (Triticum spelta L.) and grain of one common wheat (control sample) cultivated in Poland in controlled agrotechnical conditions according to ecological agriculture rules, was determined in this study. Flour obtained from grain of most investigated spelt varieties showed higher wet gluten yield and total protein content, comparing with the control, but this protein had worse technological quality than flour protein from grain of common wheat variety Korweta. It was indicated by significantly lower leves of Zeleny test values in the spelt flours. Analysing the results of the laboratory baking test, it was stated, that the bread, obtained from the studied spelt flours, can have quality comparable with the quality of bread from flour grain of common wheat variety Korweta, and even in some bread quality parameters - can show better quality than the control bread
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