Solvent retention capacity for different wheats and flours evaluation

Solvent retention capacity for different wheats and flours evaluation

The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bi...

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Bibliographic Details
Main Authors: Ivan Švec, Marie Hrušková, Jan Karas, Taťána Hofmanová
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2012-10-01
Series:Czech Journal of Food Sciences
Subjects:
commercial wheat
wheat variety
composite flour
src
tukey's test
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0005_solvent-retention-capacity-for-different-wheats-and-flours-evaluation.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0005_solvent-retention-capacity-for-different-wheats-and-flours-evaluation.php

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