Lindö, Caroline (2018) Bakningsegenskaper hos vårvetesorter i Kvalitetskorn-projektet. [Baking characteristics of spring wheat accessions in the "Quality grains for Food"-project.] Lecture at: Field day in Trøndelag, Skjetlein, Trøndelag, 30.7.2018. [Completed]
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Summary
20 out of 25 accessions grown in a Field exp in 2017 were tested for baking With sour dough by Caroline Lindö in spring 2018. Significant varieties were foiund between growing locations (n=2) and accessions (n= 20).
| EPrint Type: | Conference paper, poster, etc. |
|---|---|
| Type of presentation: | Lecture |
| Keywords: | KVALKORN, spring wheat, accessions, baking, bread, brød, baketest, hvete |
| Subjects: | Food systems > Food security, food quality and human health Crop husbandry > Production systems > Cereals, pulses and oilseeds Crop husbandry > Breeding, genetics and propagation |
| Research affiliation: | Norway > NORSØK - Norwegian Centre for Organic Agriculture |
| Related Links: | https://www.norsok.no/en/projects/2016/quality-grains-for-food-the-potential-of-non-commercialized-norwegian-varietal-material |
| Deposited By: | Løes, Anne-Kristin |
| ID Code: | 33639 |
| Deposited On: | 31 Jul 2018 12:50 |
| Last Modified: | 31 Jul 2018 12:50 |
| Document Language: | Swedish/Svenska |
| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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