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Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt) Cover

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Justyna Belcar,  Anna Sobczyk,  Magdalena Sobolewska,  Sławomir Stankowski and  Józef Gorzelany  
Open Access
|Dec 2020

Authors

Justyna Belcar

justyna.belcar@op.pl

Łąka, Poland

Anna Sobczyk

Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszow, Rzeszow, Poland

Magdalena Sobolewska

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

Sławomir Stankowski

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

Józef Gorzelany

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2020-0024 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 269 - 278
Submitted on: Sep 25, 2020
Accepted on: Oct 25, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
einkorn wheat,
emmer wheat,
spelt,
assessment of grain as a commodity,
baking properties of flour
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Justyna Belcar, Anna Sobczyk, Magdalena Sobolewska, Sławomir Stankowski, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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