Study on Quality Characteristics of Wheat Accessions of Cereal Research Department Collection
2005
Rashmeh Karim, Kavous | Amini, Ashkbus | Babaei Goli, Ebrahim | Morteza Qoli, Maryam
In this study the quality attributes and baking value of 1001 wheats(Accessions) from Collection of Cereal Research Department of Seed and Plant Improvement Institute were evaluated.Moisture's content percent, protein content percent ,sedimentation index,hardness index,water absorbtion,bread volume and gluten characteristics of different samples were determinded.After analizing of data, different statistic index like means, maximums,minimums and standard deviations were reported.Finally sampels with different quality are categorized in six quality groups.
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