Peculiarities of using common millet Chabanivske amylopectin variety
Journal Title: Plant varieties studying and protection - Year 2014, Vol 0, Issue 2
Abstract
The article features fi nding of peculiarities of use for fi rst waxi-variety of common millet, Chabanivske, for the purpose of enhancing baking qualities of wheat flour. It shows that adding waxi-millet to wheat fl our would enhance its baking qualities, as well as taste of bread. In order to establish whether millet varieties fall within the amilopectin group, conducting extra examination is required.
Authors and Affiliations
L. I. Perevertun, Olena Samborska, N. V. Leshchuk
Keywords
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- EP ID EP269053
- DOI 10.21498/2518-1017.2(23).2014.56041
- Views 97
- Downloads 0
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