Characteristics of flour and dough from purple and blue wheat grain

The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making....

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Bibliographic Details
Main Authors: Iva Burešová, Václav Trojan, Martin Helis
Format: Article
Language:English
Published: HACCP Consulting 2019-03-01
Series:Potravinarstvo
Subjects:
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1043