Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.)

Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.)

Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita) delivered to the mill for three years (2007–2009). Physico-chemical parameters observed during the purchase of grain (STN 461100-2) were not significantly different. Also milled fl...

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Bibliographic Details
Main Authors:	Ladislav Haris, Boris Žitný, Zdenka Muchová
Format:	Article
Language:	English
Published:	Mendel University Press 2010-01-01
Series:	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:	wheat flour rheological – alveographic farinographic extenzographic parameters falling number gluten
Online Access:	https://acta.mendelu.cz/58/4/0041/

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