Zaleznosc wartosci wypiekowej maki wybranych odmian zyta od skladu chemicznego i innych cech jakosciowych.
1984
Subda H.
On the basis of calculated coefficients of direct correlation the volume and overbake of bread increased along with increasing level of total protein, whereas an increased content of globuline and glutenin resulted in a decrease of the volume and overbake of bread. On the grounds of calculated multiple correlation coefficients the interactions between nitrogen compounds and other chemical features affected the baking value of rye flour. As it follows from many-year investigations the baking value of rye flour is characterized best by the activity of alpha-amylase as well as by the content of total protein and the activity of proteolytic enzymes.
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