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Passer moderne hvetesorter for økobonden? Del 2

Løes, Anne-Kristin; Frøseth, Randi Berland and Dieseth, Jon Arne (2019) Passer moderne hvetesorter for økobonden? Del 2. Økologisk landbruk, 2019, 3/2019, pp. 30-31.

[img] PDF - Norwegian/Norsk
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Summary

25 nye og gamle hvetesorter ble sammenliknet i feltforsøk i Trøndelag i 2017 og 2018. Eldre sorter har mer mineraler. De er forskjell på lukt og smak av brød fra forskjellige hvetesorter.

Summary translation

25 old and modern accessions of spring wheat were compared in Field trials in Mid-Norway in 2017 and 2018. Old varieties contain more minerals. Sensory testing rvealed significant differences in sensory characteristics (taste, odor) between wheat vareties tested as sour-dough breads.

EPrint Type:Newspaper or magazine article
Keywords:hvete, wheat, artisan baking, baking, sensorisk test, mineralinnhold i korn, sensory characteristics, minerals in cereals, KVALKORN
Subjects: Crop husbandry > Production systems > Cereals, pulses and oilseeds
Food systems > Processing, packaging and transportation
Crop husbandry > Breeding, genetics and propagation
Research affiliation: Norway > NIBIO – Norwegian Institute of Bioeconomy Research
Norway > NORSØK - Norwegian Centre for Organic Agriculture
Related Links:https://www.norsok.no/prosjekter/2016/kvalitetskorn-til-mat-muligheter-i-ikke-kommersialisert-norsk-sortsmateriale-1
Deposited By: Løes, Anne-Kristin
ID Code:37479
Deposited On:04 Mar 2020 16:11
Last Modified:04 Mar 2020 16:11
Document Language:Norwegian/Norsk
Status:Published
Refereed:Not peer-reviewed

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