THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS
The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantitative and qualitative state of the gluten-protein compl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2023-06-01
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| Series: | Zernovì Produkti ì Kombìkorma |
| Subjects: | |
| Online Access: | https://journals.ontu.edu.ua/index.php/gpmf/article/view/2531 |