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Gewählte Publikation:

Grausgruber, H., Kreuzmayr, A.E., Ruckenbauer, P..
(2001): Evaluation of the breadmaking quality of Austrian-grown wheats using an automatic home-bakery
Cereal Research Communications, 29, 421-428

Abstract:
A set of Austrian-grown winter wheats, covering the whole range of quality groups, was investigated by test-baking of small breads using an automatic home-bakery. The quality traits water absorption, baking absorption, and loaf volume were used as parameters. The results were compared with the official Austrian classification scheme of wheat quality. The analyses revealed a reliable assessment of the breadmaking quality if mixing of the dough was carried out outside the home-bakery. Kneading of the dough in the home-bakery proved to be too weak compared with Austrian standard procedures. However, the automatic nature of the process is then partly lost.
Autor/innen der BOKU Wien:
Grausgruber Heinrich
Ruckenbauer Peter
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Triticum aestivum
test baking
discriminant analysis
small-scale test


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