Исследование влияния смесительной ценности пшеницы, выращиваемой в Республике Беларусь, на хлебопекарные свойства муки

Abstract

The article is devoted to the up-to-date issue of raising the effectiveness of using grain wheat, grown in Belarus, based on a study of its mixing value. Physical-chemical characteristics of qualitative properties of seven varieties of spring and winter wheat, their mixtures, their milling and baking properties have been examined. The studies have enabled us to identify wheat varieties that could improve baking and milling properties of other wheats, and to recommend them for the industry.