THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS

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...

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Bibliographic Details
Main Authors: I. Toporash, M. Chervonis, O. Voloshenko
Format: Article
Language:English
Published: Odesa National University of Technology 2023-06-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
wheat
bread-making properties
indicators of baking quality
storage proteins
standards for wheat
Online Access:https://journals.ontu.edu.ua/index.php/gpmf/article/view/2531

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