Wyniki wyszukiwania

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

100%

Nowotna A., Gambus H., Liebhard P., Praznik W., Ziobro R., Berski W., Cygankiewicz A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 1

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.

2

Changing structure of Estonian wheat production

100%

Vooremae A.

Fragmenta Agronomica

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1995

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tom 12

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nr 2

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of the storage of wheat flour on the physical properties of gluten

100%

Mis A.

International Agrophysics

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2003

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tom 17

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nr 2

4

Solvent retention capacity (src’s) profiles and technological quality parameters of selected Czech wheat varieties

84%

Svec I., Hruskova M., Karas J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2013

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tom 16

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nr 3

5

The effect of gamma-radiation of wheat grain on the chemical and technological properties of grain and flour

84%

Klockiewicz-Kaminska E., Warchalewski J. R., Gralik J.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2000

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tom 04

6

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

84%

Kohajdova Z., Karovicova J.

Żywność Nauka Technologia Jakość

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2007

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tom 14

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nr 4

Effect replacement of wheat flour with spelt flour on the rheological parameters, baking quality and sensory acceptance was studied. Increasing level of spelt flour in the flour blend concluded in enhanced water absorption capacity and longer dough development time. Addition of spelt flour affected baking and sensory parameters of products. The assessors evaluated as the most acceptable baked goods with 15% addition of spelt flour.

7

The effect of the method of nitrogen fertilization on yield and quality of breadmaking wheat

67%

Szemplinski W., Budzynski W., Majewska K.

Fragmenta Agronomica

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1995

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tom 12

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nr 2

Ograniczanie wyników

2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2 Fragmenta Agronomica

1 Food Science and Technology. Scientific Papers of Agricultural University of Poznan

1 International Agrophysics

1 Żywność Nauka Technologia Jakość

1 Berski W.

1 Budzynski W.

1 Cygankiewicz A.

1 Gambus H.

1 Gralik J.

1 Hruskova M.

1 Karas J.

1 Karovicova J.

1 Klockiewicz-Kaminska E.

1 Kohajdova Z.

1 Liebhard P.

1 Majewska K.

1 Mis A.

1 Nowotna A.

1 Praznik W.

1 Svec I.

1 Szemplinski W.

1 Vooremae A.

1 Warchalewski J. R.

1 Ziobro R.

1 2013

1 2007

2 2003

1 2000

2 1995

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

Changing structure of Estonian wheat production

Influence of the storage of wheat flour on the physical properties of gluten

Solvent retention capacity (src’s) profiles and technological quality parameters of selected Czech wheat varieties

The effect of gamma-radiation of wheat grain on the chemical and technological properties of grain and flour

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

The effect of the method of nitrogen fertilization on yield and quality of breadmaking wheat