[Technological properties of barley grown in Belarus]
1999
Rukshan, L.V. | Danilova, L.N. | Malinovski, A.A. (Mogilev Technological Inst., Mogilev (Belarus))
Technological property of barley grown in several locations Mogilev region of Belarus was explored from the results of the research 1992-1996. Estimation of quality of barley was defined for standard physics-chemical indicess of grain, flour and bread. The attempt application doing of new indices just vitreousness, falling number, hardness and amylaze activity. The granulation of flour was defined. The terms "hard" and "soft" applied to wheats are known for ages. It was related that when ground or milled soft barley fractures into significantly smaller particles than hard barley which is reflected in the greater "break flour yield" upon milling. The grain quality of barley variability greatly depends on the conditions of planting. As a result grain and flour technological properties are improved when selection crops rational gives the best results. The judgement of region growing is strengthen on influence of all factors in flour extraction, milling and breading properties. This study illustrate that network technology holds great promice for the food, agricultural and biological industry
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Эту запись предоставил National Academy of Sciences of Belarus