The effect of short term storage on different winter wheat varieties rheological properties

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dc.contributor.authorMóré, Mariann
dc.contributor.authorDiósi, Gerda
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorSipos, Péter
dc.date.accessioned2021-06-28T10:54:01Z
dc.date.available2021-06-28T10:54:01Z
dc.date.issued2014-03-11
dc.description.abstractThe aim of storage after harvest is to protect the quality of wheat, because after-ripening occurs in the first 5–6 weeks. During this time it very important to make the optimal storage conditions. We have carried out storage experiment with wheat samples from Látókép Research Farm of the University of Debrecen. We analyzed the rheological parameters of Lupus and GK Csillag varieties from the crop year 2011/2012. The experiment period was between July and August 2012 (24. 07. 2012., 31. 07. 2012., 21. 08. 2012.).We determined the rheological parameters (water absorption, dough stability time and valorigraph quality number) of Lupus and GK Csillag during short term storage. Our results showed that after-ripening increased the baking quality of Lupus and GK Csillag during storage.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 56 (2014) , 83-86
dc.identifier.doihttps://doi.org/10.34101/actaagrar/56/1939
dc.identifier.issn2416-1640
dc.identifier.issue56
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315813en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1939
dc.rights.accessOpen Access
dc.subjectwinter wheaten
dc.subjectshort term storageen
dc.subjectrheological propertiesen
dc.subjectvalorigraphen
dc.titleThe effect of short term storage on different winter wheat varieties rheological propertiesen
dc.typefolyóiratcikkhu
dc.typearticleen
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