2010•Journal of Hebei Agricultural SciencesRequires access
Analysis on the Farinograph Parameters of Wheat in Central Hebei in 2009
Yang Jun-feng
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Abstract
The farinograph parameters were recognized as the most important factor to evaluate the dough rheological properties.The wheat quality of Central Hebei was analyzed in 2009.The results showed that there were great differences among the qualities of wheat varieties.There were 7.41 percent and 16.05 percent of wheat varieties met the requirements of first grade and second grade,respectively.