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Właściwości ziarna pszenicy decydują o kierunku przerobu, doborze parametrów i przebiegu procesów technologicznych, co z kolei determinuje jakość pieczywa. Uwzględniając skalę produkcji, istotne jest opracowanie metody umożliwiającej ocenę jakość mąki z danego ziarna w sposób szybki, a zarazem dokładny. Jednym ze sposobów przewidywania przydatności technologicznej mąki pszennej może być metoda Solvent...
The bakery properties of five Germany origin species of triticale from conventional and ecological tillage system were tested in bakery control process. The qualitative features of triticale bread depended on species of triticale and method of tillage system. Both, the bakery properties and sensory evaluation a conventional tillage system bread were higher. The addition of 1-moll lactic acid to bakery...
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