[Flour quality in 1993]
1993
Kovacs, M.
The following is a summarized evaluation of the quality of flours used and tested by different Hungarian bakeries in 1993. Several caracteristics have been examined and compared to those of flours milled from "old" wheat. (1) Water absorbing capacity of flours was nearly the same or slightly better than last year's result. (2) Valorigraphic values were 5-8 o/o better than last year. (3) Aleurone content was generally 5-24 o/o lower than in the previous year. (4) There were 36 o/o more test loaves that were bigger than 1100 ccm. (5) As far as colour, acidity and humidity is concerned they have caused less problems than in earlier years. (6) The rye flour supply was satisfactory but the quality was fairly variable
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