Technological estimation of spelt grain
1999
Achremowicz, B. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow) | Kulpa, D. | Mazurkiewicz, J. (Akademia Rolnicza, Lublin (Poland). Katedra Technologii Przemyslu Rolno-Spozywczego i Przechowalnictwa)
Grain of 4 varieties of spelt was examined for its technological properties and compared with grain of one variety of wheat. Tests included milling and determination of protein and gluten content, falling number and baking properties. The varieties under study showed only small differences in the examined properties. It follows from the results that spelt grain could be used for baking properties
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