Technological quality of wheat - triticale flour blends
2005
Zecevic, V.(Institut za istrazivanja u poljoprivredi Srbija, Kragujevac (Serbia). Centar za strna zita) | Knezevic, D.(Institut za istrazivanja u poljoprivredi Srbija, Kragujevac (Serbia). Centar za strna zita) | Micanovic, D.(Institut za istrazivanja u poljoprivredi Srbija, Kragujevac (Serbia). Centar za strna zita)
The aim of the paper was to investigate the technological quality of grain, flour and bread of wheat-triticale flour blends. Wheat variety KG-56S (enhancer) and triticale variety KG-20 were analysed. The technological quality traits (sedimentation, gluten content and quality, rheological dough properties and bread baking quality) were analyzed. Triticale can mixed with wheat and use for production of special kind of bread and other products. Triticale products have good flavour and aroma and they are atractive for consumers.
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