บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Study on milling properties of selected wheat grain varieties.

Dziki, D. and Laskowski, J.

Inzynieria Rolnicza Year: 2000 Vol: 4 Issue: 8 Pages: 63-70 Ref: 5 ref.

2000

บทคัดย่อ

Study on milling properties of selected wheat grain varieties.

Results are presented of the milling properties of selected wheat grain cultivars, either soft (Triticum aestivum) or hard (Triticum durum), determined under laboratory milling conditions. In comparison to hard wheat, the soft wheat grain provided less amounts of flour at particular milling passages, at higher energy consumption for milling. Hard wheat showed higher indices of grain susceptibility to grinding. An inversely proportional relationship was found between energy consumption for milling and flour extract in the grain of tested wheat varieties.