Technological properties of grain of four different wheat species and the laboratory milling
flour obtained from them were investigated. It was found that according to grain quality …

Properties of grain and starch from varieties of wheat with different technological quality
were measured. It appeared that besides the well known wheat properties such as high …

During the period of 2008-2011 in south-east Bulgaria a field experiment was researched.
The varieties bread wheat Sadovo 1, Aglika, Enola and Milena were studied. The …

The study assessed the quality parameters of grain and flour, the rheological properties of
dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison …

The urgency of implementing a comprehensive objective assessment of a number of grain
and flour quality indicators was substantiated in the article, as whole-grain bread and bakery …

In order to establish the relations between quality of the wheat and white flour obtained
through industrial milling, several parameters related to functional properties of the proteins …

The aim of this work was to analyse new varieties of summer wheat cultivated in a Research
institute of breeding in Bučany (BU-117, BU-130, BU-138, BU-142, BU-144, BU-149, BU …

Introduction: Malt is used in baking industry as an additive, making it part of the final product.
Almost all types of baked products are made from wheat flour in which lack fermentable …

The article is devoted to the study of the wheat samples of the 3rd classwith the same quality
indicators according to DSTU 3768, but had different baking properties. In particular, the …

The study assessed the quality parameters of grain and flour, the rheological properties of
dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison …