Quality of a grain of grades winter neigh in conditions of the Average Volga region
Автор: Shabolkina Elena, Bisharev Alexey, Pronovich Liliya
Журнал: Известия Самарского научного центра Российской академии наук @izvestiya-ssc
Рубрика: Земледелие и растениеводство
Статья в выпуске: 4-3 т.17, 2015 года.
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It is investigated four grades winter neigh in competitive сортоиспытании. Technological and baking properties of a grain and a flour are investigated. A grade winter neigh Bezenchukskay 110 has authentically exceeded on productivity of a grain the grade - standard. Seeded the flour on nutritional value concedes обдирной and обойной to a flour{torment}. Higher baking estimation has been received at use a method of a laboratory batch of rye bread.
Winter rye, selection, quality, baking properties
Короткий адрес: https://sciup.org/148203925
IDR: 148203925
