BAKING EVALUATION OF THE GRAIN OF DIPLOID WINTER RYE VARIETIES

Вестник Кемеровского государственного университета

O. G. Pozdnyakova¹  I. A. Startseva² 

[1] Kemerovo Agricultural Institute;Kemerovo State University;

关键词: diploid winter rye, rye-wheat bread, organoleptic evaluation, physico-chemical characteristics;   

DOI  :  

来源: DOAJ

【 摘 要 】

The bread baked from diploid cultivars of winter rye Petrovna and Narymchanka varieties was evaluated by organoleptic and physico-chemical parameters. The studies revealed that the condition of the crumb of the bread baked from the Narymchanka variety grain over 3 years was assessed as “good”. The bread baked from the Petrovna variety grain of 2011 was assessed as “average”. The bread baked from of the Petrovna variety grain over tasted “good”, that from the Narymchanka variety grain of 2011 tasted “satisfactory”. The physico-chemical parameters of the bread baked from the Narymchanka variety is higher that those of the bread baked from the Petrovna variety in acidity, porosity, specific volume and shape.

【 授权许可】

Unknown