The study of rheological and physical dough properties of the winter wheat varieties

The study of rheological and physical dough properties of the winter wheat varieties

There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”. The purpose of the current study was to estimate variability of the values of indicators that characterize physical and rheol...

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Bibliographic Details
Main Authors: N. S. Kravchenko, D. M. Marchenko, О. А. Nekrasova, Yu. N. Alty-Sadykh
Format: Article
Language:Russian
Published: Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" 2021-12-01
Series:Зерновое хозяйство России
Subjects:
winter wheat
variety
rheological dough properties
valorimetric assessment
flour quality
Online Access:https://www.zhros.online/jour/article/view/1467
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