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This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced...
The paper proves a strong correlation between the range of parameters of hydrothermal treatment of barley grain (temperature of moistening, steam pressure, time of moistening) on the moisture content of grain. The study is based on a multidirectional scheme and permits conducting analysis of the influence of hydrothermal treatment on the physical properties of barley grain, mainly on its moisture...
In the field experiment, the influence of a long-term cereal crop rotation (100% cereals) on the light soil properties and yield of the test plant (winter rye) was investigated. Winter rye cultivation in the cereal crop rotation for more than 25 years caused a relatively unimportant changes of the physical and chemical soil properties. An increase of soil density, decrease of organic carbon and nitrogen...
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