Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-06-110-13
DOI: https://dx.doi.org/10.15863/TAS.2022.06.110.13
Language: Russian
Citation: Dashkevich, S. M., et al. (2022). Evaluation of spring soft wheat varieties by technological characteristics. ISJ Theoretical & Applied Science, 06 (110), 101-106. Soi: http://s-o-i.org/1.1/TAS-06-110-13 Doi: https://dx.doi.org/10.15863/TAS.2022.06.110.13 |
Pages: 101-106
Published: 30.06.2022
Abstract: The article presents the characteristics of technological features of spring soft wheat on the example of varieties Shortandinskaya 2012, Shortandinskaya 2014, Taimas for 5 studies. The following characteristics are shown to be the most stable on average for varieties: nature (67%), gluten content (80%), specific work of dough deformation (80%), valorimetric assessment (67%), baking assessment (100%).
Key words: technological features, protein and gluten content, dough rheology, bakery evaluation.
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