What is it about?
Baking quality prediction of T.spelta varieties, using indirect methods, rheological properties, Mixolab parameters, direct baking test
Featured Image
Photo by Kai Pilger on Unsplash
Why is it important?
Our research shows how relatively new equipment - Mixolab can be used for prediction of baking quality of T.spelta and variations caused by varieties and meteorological conditions
Perspectives
Growing interest in non- traditional cereals was the main reason for our international cooperation in technological quality evaluation which included modern and old cultivars of spelta.
Magdalena Lacko-Bartosova
Slovak University of Agriculture in Nitra
Read the Original
This page is a summary of: Baking quality prediction of spelt wheat based on rheological and mixolab parameters, Acta Alimentaria, June 2019, Akademiai Kiado,
DOI: 10.1556/066.2019.0002.
You can read the full text:
Contributors
The following have contributed to this page
