The effect of the fore-crop upon winter wheat milling and baking values

被引：0
|
作者：
Gil, Z [1 ]
Narkiewicz-Jodko, M [1 ]
机构：
[1] Univ Wroclaw, Dept Cereal Technol, PL-50375 Wroclaw, Poland
来源：
NAHRUNG-FOOD | 1998年 / 42卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the research was the assessment of the milling and baking value of wheat cultivated after various fore-crops. Spring barley, rape, maize and pea were applied as fore-crops. It has been established that wheat cultivated after spring barley was characterised by the worst technological value. The largest amount of flour was obtained from wheat grain cultivated after maize and rape. Maize and rape used as fore-crops proved to have a favourable effect upon baking value of the flour.
引用
收藏
页码：302 / 303
页数：2
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