Quality features of spelt wheat grain : Importance and perspective of spelt wheat

ISBN-13: 9783659620140 / Angielski / Miękka / 2017 / 120 str.

Vitalii Liubych; Hryhorii Hospodarenko; Sergii Poltoretskyi

Opis

Features of forming the quality of grain of different varieties and strains of spelt wheat depending on abiotic and biotic factors, its technological evaluation, yield and quality of flour, baking, pasta, cereals and confectionery properties are given. The biological value of grain is determined by the content of amino acids in grain and antioxidant capacity. Perspectives of wheat grain use for processing are substantiated and features that determine the quality of finished products are defined. This book will be useful to crop breeders working on new varieties of wheat, agronomists growing this important food crop, bread industry specialists, scientific and teaching staff.

O autorze

The publication of scientists of Uman National University of Horticulture includes works in the field of studying the quality of grain and grain products of spelt wheat.