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...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	M. Hrušková, K. Hanzlíková, P. Varáček
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2001-10-01
Subjects:	wheat quality flour quality flour characteristic specific bread volume nir
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200105-0006_wheat-and-flour-quality-relations-in-a-commercial-mill.php

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