Charakterystyka biochemiczna i technologiczna pszenicy jarej i ozimej. Cz. 2. Wartosc technologiczna.
1991
Subda A.
A close relationship between the content of pentosans, activity of proteolytic enzymes and alpha-amylase, sedimentation value and rheological properties of dough on the hand and the varietal factor of environment conditions other has been proved on basis of long-term investigations. The long-term investigations have proved that the baking quality of wheat flour can be characterized best of all by the amount of high-molecular glutenin soluble in mercaptoethanol in SDS solution and SDS soluble protein.
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