Blending value of winter rye varieties according to baking quality criteria based on blending and improvement effects

Blending value of winter rye varieties according to baking quality criteria based on blending and improvement effects

The blending value of 16 winter rye varieties according to baking quality criteria based on calculating the blending and improvement effects for different grinds of winter rye grain (meal) and spring soft wheat grain (flour) is shown.

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Bibliographische Detailangaben
Veröffentlicht in:Russian agricultural sciences 2008-02, Vol.34 (1), p.3-5
Hauptverfasser: Osipova, S. V., Bebyakin, V. M., Kulevatova, T. B., Andreeva, L. V.
Format: Artikel
Sprache:eng
Schlagworte:
Agricultural production
Agriculture
Agronomy
Biomedical and Life Sciences
Crops
Cultivars
Grain
Laboratories
Life Sciences
Plant Biochemistry
Plant Industry
Precipitation
Studies
Winter
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Beschreibung
Zusammenfassung:The blending value of 16 winter rye varieties according to baking quality criteria based on calculating the blending and improvement effects for different grinds of winter rye grain (meal) and spring soft wheat grain (flour) is shown.
ISSN:1068-3674
1934-8037
DOI:10.3103/S1068367408010023