Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab

altura amidon ash content baking characteristics biological contamination bread calidad chemical composition composition chimique contamination biologique contenido de ceniza contenido proteico crude protein cultivos de invierno culture d'hiver diameter diametro food hygiene food processing food safety fusarium culmorum fusarium graminearum gibberella zeae gluten grain graine granos harina de trigo hauteur height higiene de los alimentos inocuidad alimentaria measurement mesure micotoxinas mycotoxine mycotoxins pain pan procesamiento de alimentos protein content proteina bruta quality rendement rendimiento rheological properties seeds semilla starch teneur en cendres traitement des aliments trichothecene trichothecenes trigo triticum aestivum variedades varieties volume volumen vomitoxin vomitoxina vomitoxine wheat flour wheats winter crops yields