The importance of main components of grains on baking quality of wheat

• Autorzy: Nowotna A. , Gambus H. , Liebhard P. , Praznik W. , Ziobro R. , Berski W. , Cygankiewicz A.
• Języki publikacji: EN

Abstrakty

EN

Properties of grain and starch from varieties of wheat with different technological quality were measured. It appeared that besides the well known wheat properties such as high gluten content and medium enzymatic activity, the content of soluble carbohydrates is also important from the baking point of view. Moreover, medium solubility, not too low phosphorus content and high molecular mass of starch (isolated from wheat varieties) are essential to good quality of wheat.

Słowa kluczowe

EN

physicochemical property; wheat; grain; technological value; component; chemical component; baking quality

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue1/food/art-07.html

Twórcy

autor

Nowotna A.

• Agriculture University of Krakow, 29 Listopada 46, 31-425 Krakow, Poland

autor

Gambus H.

autor

Liebhard P.

autor

Praznik W.

autor

Ziobro R.

autor

Berski W.

autor

Cygankiewicz A.

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