Influence of the soft winter wheat pre-sowing seeds method on technological and baking grain properties
Автор: Simonova E.N.
Журнал: Вестник аграрной науки Дона @don-agrarian-science
Статья в выпуске: 1 (13), 2011 года.
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The application of the electric activated solutions with active 1% C1 concentration in the solution improves biochemical signs: mass part of damp gluten increases on 1,2-2,6%, protein amount increases on 0,7-1,2%, glass-properties of the studied sorts increase on 3-5%, baking force of studied sorts increases on 4-10 units, dough elasticity increases on 2-6 units. Dates of the bakering estimate are evidence about positive influence considering method of seed stimulation.
Winter wheat, technological properties, electric activated solutions
Короткий адрес: https://sciup.org/140204086
IDR: 140204086