The technological value of wheat cultivated in Poland during last 10 years-according evaluation made by Department of Grain Processing and Bakery of Institute of Agricultural and Food Biotechnology
2008
Rothkaehl, J. | Abramczyk, D. | Stepniewska, S.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)
This paper presents the results of estimation of variability of technological value of wheat cultivated in Poland. The testing was made each year. Samples was colected by ODR nad sent to ZPZiP IBPRS for testing: specific weight, falling number, protein content, gluten content, Zeleny test and ash content. Obtained results showed that technological value of wheat cultivated in Poland vary from year to year. During ten years the technological value of wheat cultivated in Poland was improved. Baking value of spring wheat is a little bit higher than winter wheat which usually show the better milling value
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