Хлебопекарная оценка сортообразцов озимой пшеницы
2010
Kulinkovich, M.S. | Zavadskaya, N.O., Zhodino State Secondary School N8 | Dolgova, E.L. | Vjunkova, E.V., National Academy of Sciences (Belarus). Scientific and Practical Center for Arable Farming
In the conditions of the Republic of Belarus among new selected variety samples of winter wheat (Triticum aestivum) there were revealed varieties with high baking properties. There were selected 25 varieties of winter wheat as a research object. In course of the experiment there were analyzed the time of dough development, elasticity, and resistance, as well as its bakery evaluation. As a result of studying of selected variety samples of winter wheat it was established that the variety sample MG-1 according to the total bread evaluation results (4,26 points) exceeded the standard one (4,31 points). In 7 analyzed variety samples the total bread evaluation composed 4,07 – 4,24 points (M-112 – 4,24 points; G-12 – 4,19;, MG-3, T-3 and M-89 – 4,11; G-10 and M-101 – 4,07). Variety samples M-91; G-4 and G-6 obtained the lowest evaluation grades (3,58; and 3,61, respectively). There were 11 varieties which exceeded the standard (775 ml) according to the indexes volume bread. Furthermore, in 7 varieties the bread volume was 800 ml and higher (G-9 – 840 ml; G-10 – 822; MG-1 and MG-3 – 805; KP-9 – 802; G-7 and T-3 – 800 ml) and 11 variety samples the bread volume was lower than the standard one (G-3 – 660 ml; G-4 and M-91 – 695; G-1 and KP-40 – 715; L-1 – 725; G-6 and G-2 – 728; G-11 – 730; KP-10 – 750; and M-112 - 760). It was stated that the application of indirect methods of bakery evaluation made it possible to reveal the samples with good and bad bakery properties
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