Dough assessment procedures at the Wheat Research Institute
1989
Greenwood, D.R.
The Wheat Research Inst., Christchurch, New Zealand, has been testing baking wheat and flour samples using a 1259 Standard system since 1929. Changes, refinements and improvements in dough assessment (water absorption and dough strength) that have occurred from 1928 to 1988 are documented in this report. The report also records the Fair Average Quality (faq) grading systems for flour and wholemeal flour and the WRI grading systems for wheat flour, and wholemeal flour
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书目信息
期
wri89/122
ISSN
0113-0129
出版者
DSIR, Wheat Research Inst.
页码
27 p.
其它主题
Testage/ pain; Qualite; Ensayo/ pan
语言
英语
注释
9 ref., Summary (En)
类型
Summary
团体作者
Department of Scientific and Industrial Research, Christchurch (New Zealand). Wheat Research Inst.
1990-08-15
AGRIS AP