Spelt wheats varieties: New aspects and technological properties

被引：0
|
作者：
Reiter, E [1 ]
Werteker, M [1 ]
Sehmidt, L [1 ]
Berghofer, E [1 ]
机构：
[1] Agr Univ Vienna, Inst Food Technol, A-1190 Vienna, Austria
来源：
FLOUR - BREAD '99 | 1999年
关键词：
spelt wheat; baking trial; technological properties;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Breeding and selection led to a growing number of spelt wheat varieties with different technological properties. As spelt flour differs from wheat flour in several aspects, a suitable method for baking trials had to be developed. Recipe and dough processing were adapted to meet the requirements of spelt wheat flour (0,6 % ash). The varieties Schwabenkorn, Ostro, Ostar, Rouquin, Hercule and Balmegg were examined to show the differences in baking quality.
引用
收藏
页码：10 / 16
页数：7
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