Claim · model-written summary
Coloured-grain Triticum aestivum had significantly the lowest flour strength, water absorption and sedimentation value.
- Taxon
- T. aestivum (coloured)
Triticum aestivume1 - Outcome
- flour strength (W), water absorption, sedimentation valuee1
- Direction
- least valuese1
Verbatim
e1“Significantly the least values for such key parameters as flour strength (W), water absorption, sedimentation value were found examining T. aestivum (coloured)”
Title
Vasyl Petrenko; Radosław Spychaj; Oleh Prysiazhniuk; et al. Romanian Agricultural Research 2018. doi:10.59665/rar3530
Other claims from this paper (5)
- Observation Emmer wheat had the highest protein content, 20.8%.
- Observation Spelt wheat had the highest wet gluten yield, 30.8%.
- Observation Spelt wheat had better rheological dough properties.
- Intervention effect Differences in weather conditions among experimental years had no significant influence on the examined quality parameters.
- Observation All three wheat species had poor technological properties for bread making in most characteristics, except protein content.