Проведено міксографічний аналіз тіста з борошна 12 сортів і сортозразків озимого тритикале, вирощених в умовах Центрального регіону Білорусі в 2013—2014 рр. Для порівняння використано насіння озимої та ярої пшениці, озимого жита. Оцінено водовбирну здатність борошна і динаміку в’язкості тіста за різних температурних режимів. Вивчено кореляційні зв’язки між фізико-хімічними й міксографічними показниками борошна озимого тритикале та озимої пшениці.
Ключові слова: Triticosecale Wittm. & A. Camus, physico-chemical properties of flour, mixograph analysis of dough, correlation dependencies
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