[Suitability of some wheat varieties for the production of the rolled-in-dough]
1985
Askovic, M. (Poljoprivredni kombinat Beograd, Beograd (Yugoslavia). PKB Mlinoprodukt) | Andric, N. | Popovic, Z. | Trifunovic, M. | Ristovic, B. | Jaksic, S. | Radovanovic, V. | Markovic, M.
The suitability of some wheat varieties used for the production of the rolled-in-dough,i.e. the content of proteins, total amino acids, cellulose, ash and humidity have been investigated. The following can be concluded: "Yugoslavia" variety gives the high quality flour for the rolled-in-dough; "Partizanka" and "Novosadska-rana 2" varieties show good characteristics as varieties-improvers for the production of the rolled-in-dough; "PKB-krupna" and "L-111" varieties do not satisfy the requirements for the production of the rolled-in-dough; combination of the "PKB" varieties obtained by selection and a certain amount of varieties-improvers can give a satisfactory quality of the rolled-in-dough if the level of0966 technological indicators is achieved within the frame of the registered values in the two investigated harvests (this is emphasized because the wheat quality depends a great deal on the concrete agrotechnical and climate facto
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