The bakery properties of five Germany origin species of triticale from conventional and ecological tillage system were tested in bakery control process. The qualitative features of triticale bread depended on species of ...

There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower ...

The field experiment was carried out in the years 2010–2013 at the West Pomeranian University of Technology Experimental Agricultural Station in Lipnik, near Stargard Szczeciński (Poland). The research included the ...