Image data of crumb structure of bread from flour of czech spring wheat cultivars
Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the fu...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-08-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200404-0002_image-data-of-crumb-structure-of-bread-from-flour-of-czech-spring-wheat-cultivars.php |