Wheat and flour quality relations in a commercial mill
The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic...
| Published in: | Czech Journal of Food Sciences |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-10-01
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| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200105-0006_wheat-and-flour-quality-relations-in-a-commercial-mill.php |