Pogodnost pojedinih sorata psenice za proizvodnju lisnatih testa.
1985
Askovic M. | Andric N. | Popovic Z. | Trifunovic M. | Ristovic B. | Jaksic S. | Radovanovic V. | Markovic M.
The suitability of some wheat varieties used for the production of the rolled-in-dough,i.e. the content of proteins, total amino acids, cellulose, ash and humidity have been investigated. The following can be concluded: "Yugoslavia" variety gives the high quality flour for the rolled-in-dough; "Partizanka" and "Novosadska-rana 2" varieties show good characteristics as varieties-improvers for the production of the rolled-in-dough; "PKB-krupna" and "L-111" varieties do not satisfy the requirements for the production of the rolled-in-dough; combination of the "PKB" varieties obtained by selection and a certain amount of varieties-improvers can give a satisfactory quality of the rolled-in-dough if the level of technological indicators is achieved within the frame of the registered values in the two investigated harvests (this is emphasized because the wheat quality depends a great deal on the concrete agrotechnical and climate factors).
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