Baking value of winter and spring wheat strains in preliminary and introductory experiments
1984
Bogdanowicz, M. | Biskupski, A. (Inst. Hodowli i Aklimatyzacji Roslin, Wroclaw (Poland). Lab. Technologii Zboz)
The total content of protein in grain, sedimentation value and falling number of 55 winter and 36 spring wheat strains were determined; farinographs and laboratory bakings were made. The strains tested in several experiments were classified in four qualitative groups. Most winter wheat strains revealed a low baking value, while among the spring ones there were four strains with baking values close to qualitatively very good variety of Kolibri
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