Effect of active ventilation on baking quality of wheat by long-term storage
2002
Sychra, L. | Hrivna, L. | Marecek, J. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta)
The authors studied qualitative changes of baking properties in food wheat varieties for the period of 72 (530) days of storage. The quality parameters were currently measured in order to make final assessments of effects of variety, storage time and harvest year. An important parameter for baking qualities is the value of falling number. The studied varieties exhibited its increase with the exception of the variety Hana which showed a declining trend in dependence on the time of storage. The average falling numbers of the varieties Asta, Brea, Bruta, Hana and Samara were as follows: 320.85 s (346.00 s at the end of measurements (EM)), 293.50 s (255.00 s at EM), 284.88 s (357.00 s at EM), 332.85 s (310.00 s at EM) and 232.86 s (243.00 s at EM), respectively.
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