Long-term storage of wheat and its effect on grain quality

Supplies of even-quality food wheat can be ensured by using long-term (several years) storage with a possibility of active ventilation. The autors studied qualitative changes of baking properties in food wheat varieties for the period of 742 (530) days of storage. The quality parameters were current...

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Bibliographic Details
Main Authors Sychra, L, Hrivna, L, Marecek, J. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic)), Hubik, K
Format Conference Proceeding
LanguageCzech
Published Brno (Czech Republic) Mendelova Zemedelska a Lesnicka Univ 2001
Subjects
ALMACENAMIENTO
APTITUDE BOULANGERE
BAKING CHARACTERISTICS
BLE
CARACTERISTICAS DE LA COCCION
CONTENIDO PROTEICO
CONTROL AMBIENTAL
CONTROLE DU MILIEU
CZECH REPUBLIC
DURACION
DURATION
DUREE
ENSAYO
ENVIRONMENTAL CONTROL
MICROCLIMA
MICROCLIMAT
MICROCLIMATE
PLANT PRODUCTS
PRODUCTOS DE ORIGEN VEGETAL
PRODUIT VEGETAL
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
PROTEIN CONTENT
REPUBLICA CHECA
REPUBLIQUE TCHEQUE
RHEOLOGICAL PROPERTIES
SEDIMENTACION
SEDIMENTATION
STOCKAGE
STORAGE
TEMPS
TENEUR EN PROTEINES
TESTAGE
TESTING
TIEMPO
TIME
TRIGO
VARIEDADES
VARIETE
VARIETIES
VENTILACION
VENTILATION
VISCOSIDAD
VISCOSITE
VISCOSITY
WHEATS
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Summary:Supplies of even-quality food wheat can be ensured by using long-term (several years) storage with a possibility of active ventilation. The autors studied qualitative changes of baking properties in food wheat varieties for the period of 742 (530) days of storage. The quality parameters were currently measured in order to make final assessments of effects of variety, storage time and harvest year.
Bibliography:2003000323
Q04
J11
ISBN:8071575542
9788071575542