Study on physical properties of the flours from various plant materials

The study dealt with determination and comparson of selected physical and technological properties (moisture content, flour whiteness, gluten amount and quality, falling number, sedimentation number) of the flours produced from various plant grains, such as wheat, rye, buckwheat, soyabean, maize and...

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Published inInzynieria Rolnicza (Poland) no. 5
Main Author Slaska-Grzywna, B. (Akademia Rolnicza, Lublin (Poland). Katedra Maszynoznawstwa i Inzynierii Przemyslu Spozywczego)
Format Journal Article
LanguagePolish
Published 2000
Subjects
BUCKWHEAT
CHEMICOPHYSICAL PROPERTIES
CORN FLOUR
ENCUESTAS
ENQUETE
ENSAYO
EVALUACION
EVALUATION
FARINE DE BLE
FARINE DE RIZ
FARINE DE SEIGLE
FARINE NON CEREALIERE
HARINA DE ARROZ
HARINA DE CENTENO
HARINA DE TRIGO
HARINAS DE NO CEREAL
METHODE
METHODS
METODOS
NONCEREAL FLOURS
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
RICE FLOUR
RYE FLOUR
SARRASIN
SOYBEAN MEAL
SURVEYS
TESTAGE
TESTING
TORTAS DE SOJA
TOURTEAU DE SOJA
TRIGO SARRACENO
WHEAT FLOUR
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Summary:The study dealt with determination and comparson of selected physical and technological properties (moisture content, flour whiteness, gluten amount and quality, falling number, sedimentation number) of the flours produced from various plant grains, such as wheat, rye, buckwheat, soyabean, maize and rice
Bibliography:Q02
2001000790
ISSN:1429-7264