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Bakningsegenskaper hos vårvetesorter i Kvalitetskorn-projektet

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]

[thumbnail of Innlegg Skjetlein 30 juli provebaking Caroline Lindoe.pdf]
PDF - English


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
Refereed:Not peer-reviewed

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