Milling and bread making properties of some spelt varieties
2008
Makowska, A. | Obuchowski, W. | Adler, A.,Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego | Sulewska, H.,Akademia Rolnicza, Poznan (Poland). Katedra Uprawy Roli i Roslin
Grain of five spelt varieties was examined for its technological properties. Tests included: grain characteristic (test weight, vitreous kernels, kernel size), laboratory milling test (flour yield), and flour characteristic (protein content, ash content, average total gluten, gluten index, farinograph, amylograph and extensograph characteristics falling number, and baking properties). The yield of flour from the Buehler MLU 202 mill as obtained from the mass balance of the flour milling streams ranged between 73.3 and 75.4 percent. Results of evaluated spelt varieties showed only small differences in protein content, gluten yield and gluten index
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