No. I (2010): Journal Of Agricultural Sciences - Supplement
Articles

The effect of climatic change on the rheological properties of winter wheat doughs

Published October 5, 2010
Norbert Boros
Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agronomy, University of Debrecen, 138. Böszörményi Str. H- 4032 Debrecen, Hungary 2 Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Debrecen, 2-4. Ótemetõ Str. H-4028 Debrecen, Hungary
Éva Kónya
Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agronomy, University of Debrecen, 138. Böszörményi Str. H- 4032 Debrecen, Hungary
Sándor Fórián
Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Debrecen, 2-4. Ótemetõ Str. H-4028 Debrecen, Hungary
Zoltán Győri
Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agronomy, University of Debrecen, 138. Böszörményi Str. H- 4032 Debrecen, Hungary
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APA

Boros, N., Kónya, Éva, Fórián, S., & Győri, Z. (2010). The effect of climatic change on the rheological properties of winter wheat doughs. Acta Agraria Debreceniensis, (I), 96-100. https://doi.org/10.34101/ACTAAGRAR/I/8383

In present paper we have examined the effect of climatic change on the extensigraph characteristics of wheat-flours. The baking quality
of winter wheat is largely determined by cultivar, but it can be influenced by weather conditions during growing period. Flours were from 5
cultivars grown at one location in three cropping years. We have found that the extensigraph properties of dough are affected by the weather
conditions, nevertheless, different cultivars distinctly react to the increase of temperature and decrease of precipitation. In generally, the
higher average day temperature and lower precipitation level is favourable to produce winter wheat flour with better quality

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