COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT

COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT

Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from whe...

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Bibliographic Details
Main Authors: D. Zhygunov, I. Toporash, Y. Barkovska, Y. Yehorshyn
Format: Article
Language:English
Published: Odesa National University of Technology 2020-04-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
wheat,
spelt,
wheat flour,
mixolab device,
alveograph device,
water absorption capacity,
rheological properties,
adaptive moistening.
Online Access:https://journals.onaft.edu.ua/index.php/gpmf/article/view/1690

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