Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/81821
Type of publication: Straipsnis mokslo-populiarinimo leidinyje / Article in popular science editions (S6)
Field of Science: Energetika ir termoinžinerija / Energetics and thermal engineering (T006)
Author(s): Janulevičiūtė, Aušra;Railienė, Marija
Title: Kviečių ir jų produktų technologinių savybių tyrimas
Is part of: Agroinžinerija ir energetika: LŽŪU Žemės ūkio inžinerijos fakulteto ir Lietuvos žemės ūkio inžinierių sąjungos mokslo ir gamybos žurnalas. , 2009, Nr. 14
Extent: p. 85-92
Date: 2009
Keywords: Wheaten;Protein;Gluten;Water absorption;Dough development time;Dough stability;Degree of softening for dough
Abstract: Investigation of wheaten grain and their produce quality influence to dough technologic - physical characteristic (water absorption, development time, stability and degree of softening).Established, what wheaten grain kind Zenta and Ada prolific of protein and gluten, had best dough technologic - physical parameters. Research of wheaten dough resistance for knead was over 3,5 min., consequently by baking bread recommended actively knead dough. Fertilization doesn't had influence for water absorption, dough stability, development time and degree of softening
Internet: https://hdl.handle.net/20.500.12259/81821
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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