Triticale flour in bakery and rusk products
This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 6 vom: 20. Sept., Seite 524-534
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| 1. Verfasser: |
Leonova, Svetlana
(VerfasserIn) |
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| Weitere Verfasser: |
Badamshina, Elena,
Koshchina, Elena,
Kalugina, Olesya,
Gareeva, Inzira,
Leshchenko, Nina |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Breadsticks
Triticale
crispbread
rusk products
selection lines
triticale flour
Glutens
8002-80-0 |
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