Comparison of Russian assessment of bakery properties of wheat and determination of grain quality using mixolab

Comparison of Russian assessment of bakery properties of wheat and determination of grain quality using mixolab

The results of quality research on the Russian soft wheat (67 samples), grown in different soil and climatic conditions and having a wide range of quality factors: the amount of gluten varied from 5.7 (Southern federal district) to 33.2% (Volga federal district), gluten quality - from 9 (Central Fed...

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Bibliographic Details
Main Authors:	E. P. Meleshkina, N. S. Zhiltsova, S. N. Kolomiets, O. I. Bundina
Format:	Article
Language:	Russian
Published:	Voronezh state university of engineering technologies 2019-12-01
Series:	Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:	wheat grain, flour, rheological properties, mixolab, profiler indices, correlation, regression analysis
Online Access:	https://www.vestnik-vsuet.ru/vguit/article/view/2275

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