effect of climatic change on the rheological properties of winter wheat doughs

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dc.contributor.authorBoros, Norbert
dc.contributor.authorKónya, Éva
dc.contributor.authorFórián, Sándor
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T11:02:18Z
dc.date.available2021-06-28T11:02:18Z
dc.date.issued2010-10-05
dc.description.abstractIn present paper we have examined the effect of climatic change on the extensigraph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by weather conditions during growing period. Flours were from 5 cultivars grown at one location in three cropping years. We have found that the extensigraph properties of dough are affected by the weather conditions, nevertheless, different cultivars distinctly react to the increase of temperature and decrease of precipitation. In generally, the higher average day temperature and lower precipitation level is favourable to produce winter wheat flour with better qualityen
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. I (2010): Journal Of Agricultural Sciences - Supplement , 96-100
dc.identifier.doihttps://doi.org/10.34101/ACTAAGRAR/I/8383
dc.identifier.issn2416-1640
dc.identifier.issueI
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/317180en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/8383
dc.rights.accessOpen Access
dc.subjectrheological propertiesen
dc.subjectwinter wheaten
dc.subjectweather conditionsen
dc.subjectclimatic changeen
dc.titleeffect of climatic change on the rheological properties of winter wheat doughsen
dc.typefolyóiratcikkhu
dc.typearticleen
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