The bread making quality of Finnish spring wheats - a proposal for classification
The purpose of the present study was to provide bread making quality criteria for spring wheat (Triticum aestivum L.) grown in Finland. The bread making quality of a total of 101 wheat samples was related to flour protein concentration and dough quality determined by the farinograph valorimeter valu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1993-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72514 |