File:Küpsetuslabor.jpg
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Evaluating the baking properties of wheat
Summary edit
| Description |
Eesti: Nisu küpsetusomaduste hindamiseks tehakse palju teste. Uuritakse jahu veesidumisvõimet ja veega segades taigna maksimumkonsistentsi aega (kui tainas väga kaua segada, hakkab see ühel hetkel vedelamakasmuutuma), taigna venivust ja elastust jne. Kõik head numbrilised näitajad peaksid aga lõpuks väljenduma küpsetatud saias. Nisusortide küpsetusomaduste uurimiseks on olemas nii laborid kui uurimisrühmad. Pilt on tehtud Eesti Taimekasvatuse Instituudis. English: Many tests are performed to evaluate the baking properties of wheat. The water-absorption capacity of the flour and the time of maximum dough consistency when mixed with water (if the dough is mixed for a very long time, it will change at some point), the stretching and elasticity of the dough, etc. are studied. However, all good figures should eventually be reflected in the baked loaves. Both laboratories and research groups are available to study the baking properties of wheat varieties. |
| Date | |
| Source | Own work |
| Author | Reine Koppel |
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This file was uploaded as part of Wiki Science Competition 2021. |
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| current | 11:39, 15 December 2021 | | 3,648 × 2,736 (3.42 MB) | Millinaste (talk | contribs) | Uploaded own work with UploadWizard |
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