The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farmin...

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Detalles Bibliográficos
Autores principales: Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki
Formato: Artículo
Lenguaje:English
Publicado: MDPI AG 2024-02-01
Colección:Applied Sciences
Materias:
protein content
wet gluten
falling number
water absorption
rheological properties of dough
wheat bread
Acceso en línea:https://www.mdpi.com/2076-3417/14/5/1886

Internet

https://www.mdpi.com/2076-3417/14/5/1886

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