The technological and baking traits of durum wheat
Durum wheat grain is the main raw material for pasta production, but some characteristics of the culture are promising for its use in baking. The flour from durum wheat in its pure form is of little use for bakery products. At the same time the use of 30% of durum wheat flour with its excellent phys...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2018-05-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/100 |
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