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Gartner, B.H., Munich, M., Kleijer, G., Mascher, F. 2008. Characterisation of kernel resistance against Fusarium infection in spring wheat by baking quality and mycotoxin assessments. Eur. J. Plant Pathol. 120 :61

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892 896 Aguirre A. V. Badiali O., Cantarero M., Leon A., Ribotta P. D., Rubiolo O. J. (2002): Relationship of test weight and kernel properties to milling and baking quality in

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By using the baking quality parameters from a long-term experiment the effect of fertilization (N+PK) on wet gluten contents and farinograph values were determined on chernozem soil under continental climatic conditions. In the average of years and varieties fertilization highly increased the wet gluten content (in the control treatment 27,6 %, in the N 300/150 +PK fertilizer treatment 35,97 %). Fertilizer application also had favourable effects on farinograph values. These effects, however, were rather moderate (in the control treatment 56,2, in N 300/150 +PK fertilizer treatment 61,4).We could increase the stability of the quality by using of appropriate fertilizer doses. The correlation between fertilization and wet gluten content was medium (0.343 xx –0,694 xx ) and between fertilization and farinograph values was weak (0.030–0.419 xx ).

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Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. 2011. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. 29 :35

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( 2010 ): Standard Methods of the International Association for Cereal Chemistry. Method 116/1: Determination of the sedimentation value (according to Zeleny) as an approximate measure of baking quality , Method 131: Test baking of wheat flours

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ICC Standard No. 116/1 (1994): Determination of the sedimentation value (according to Zeleny) as an approximate measure of baking quality . International Association for Cereal Science and Technology

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178 Mac Ritchie, F., 1984. Baking quality of wheat flours. Adv. Food Res. 29, 201–277. Mac Ritchie F. Baking quality of

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A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

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of wheat production is twofold: providing quantity and quality as well. Milling and baking qualities of wheat are mainly determined by the genetic basis; however, it can be influenced by management techniques as well ( Pollhamer, 1981 ; Grimwade et

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