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Abstract In countries with suitable conditions for growing winter wheat, there are millions of tons of poor‐baking‐quality wheat harvested every year. In this investigation, representative samples of… (More)
The quality of winter wheat can be examined by different methods to measure the rheological characteristics of dough from wheat flour (Dessalegn et al., 2005). In Hungary there is a raising interest… (More)
Value of good quality wheat realizes in bakery therefore the quality control of the wheat is inseparable from quality control of the flour.The S-S cross-link of the winter wheat's gluten components… (More)
A tartamkiserleti eredmenyeink azt bizonyitottak, hogy a novenytermesztesi ter (talaj-noveny) anyagforgalma (tapanyag- es vizhaztartasa) jelentősen befolyasolta a foldfeletti fitomassza tomeget, a… (More)
The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using… (More)