Examination and application possibilities of german wheat in the food industry

Leder, I.; Czukor, B.; Adanyine Kisbocskoi, N.; Barath, A.; Beczner, J.; Daood, H.

Examination and application possibilities of german wheat in the food industry

2002

Compared to foods made of ordinary wheat (T. aestivum), a wide selection of foods can be made of spelt (T. spelta) - with proper change in the processing technologies of food industry (backing and pasta industry) - that tastes characteristical "Spelt-like", has larger protein content and nutrition value, and is able to protect health better.

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AGROVOC Keywords

chemical composition composition chimique food technology soft wheat technologie alimentaire trigo harinero triticum spelta

Bibliographic information

Published in

Elelmezesi Ipar Hungary

Volume 566 ISSN 0013-5909

Pagination

pp. 174-179

Other Subjects

Composicion quimica; Tecnologia de los alimentos; Ble tendre

Language

Hungarian

Note

Summaries Hu, En, De

Translated Title

Tonkolybuza vizsgalata, elelmiszeripari felhasznalasi lehetosegei

Type

Summary; Bibliography

In AGRIS since: 2002-08-15

Format: AGRIS AP

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Examination and application possibilities of german wheat in the food industry

2002

AGROVOC Keywords

Bibliographic information