What is it about?

Baking quality prediction of T.spelta varieties, using indirect methods, rheological properties, Mixolab parameters, direct baking test

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Why is it important?

Our research shows how relatively new equipment - Mixolab can be used for prediction of baking quality of T.spelta and variations caused by varieties and meteorological conditions


Growing interest in non- traditional cereals was the main reason for our international cooperation in technological quality evaluation which included modern and old cultivars of spelta.

Magdalena Lacko-Bartosova
Slovak University of Agriculture in Nitra

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This page is a summary of: Baking quality prediction of spelt wheat based on rheological and mixolab parameters, Acta Alimentaria, June 2019, Akademiai Kiado, DOI: 10.1556/066.2019.0002.
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