A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling i...

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Bibliographic Details
Main Authors: Marta Jańczak-Pieniążek, Jan Buczek, Joanna Kaszuba, Ewa Szpunar-Krok, Dorota Bobrecka-Jamro, Grażyna Jaworska
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Applied Sciences
Subjects:
hybrid wheat
rheological properties
bread-making quality
N fertilisation
Online Access:https://www.mdpi.com/2076-3417/10/20/7104

Internet

https://www.mdpi.com/2076-3417/10/20/7104

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