ShareSummary
The paper analyses the influence of temperature and storage period of wheat upon the rheological properties of the dough. The purpose of the research is to establish an optimum temperature regime for grain storage from the viewpoint of the rheological properties of the dough.
Details
- Original title: Studies regarding the effect of storing Dropia grains at low temperatures upon the rheological properties of the dough.
- Record ID : 2007-0717
- Languages: English
- Source: Ann. Univ. Dunarea Jos Galati, VI - vol. 23 - n. 2.
- Publication date: 2005
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Indexing
- Themes: Seeds and plants
- Keywords: Wheat; Cereal; Quality; Dough; Cold storage; Storage condition
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Effects of seasonal and short-term changes duri...
- Author(s) : HGCA, CCFRA, SALMON S. E.
- Date : 1998/04
- Languages : English
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Research on the evolution of cereal microbiota ...
- Author(s) : BARNA O., TOFAN I., TOFAN C.
- Date : 2004
- Languages : English
- Source: An. Univ. Galati, Fasc. VI - vol. 22
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Studies regarding the effect of storing Dropia ...
- Author(s) : BARNA O., MORARU C., TOFAN I., et al.
- Date : 2005
- Languages : English
- Source: Ann. Univ. Dunarea Jos Galati, VI - vol. 23 - n. 2.
View record
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Studies on the thermal properties of grain stor...
- Author(s) : BARNA O., TOFAN I., TOFAN C.
- Date : 2004
- Languages : English
- Source: An. Univ. Galati, Fasc. VI - vol. 22
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Storage of durum wheat subjected to refrigeration.
- Date : 1992
- Languages : Italian
- Source: Macch. Mot. agric., Trattorista - vol. 50 - n. 4
View record