Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardn...

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Detalles Bibliográficos
Autores principales: Ito, Miwako, Maruyama-Funatsuki, Wakako, Ikeda, Tatsuya M., Nishio, Zenta, Nagasawa, Koichi, Tabiki, Tadashi, Yamauchi, Hiroaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japanese Society of Breeding 2012
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3528331/
https://www.ncbi.nlm.nih.gov/pubmed/23341748
http://dx.doi.org/10.1270/jsbbs.62.340

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3528331/
https://www.ncbi.nlm.nih.gov/pubmed/23341748
http://dx.doi.org/10.1270/jsbbs.62.340

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