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标题：An Investigation on the Optimum Blending Ratios of Bezostaya-1 and Gerek-79 in the High and Low Protein Contents for Breadmaking
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作者：Selman Türker ; Adem Elgün
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this study, in optimum blending ratios of Bezostaya-1 and Gerek-79 cultivars in high and low protein contents to breadmaking quality were investigated. The flours obtained from these four wheat samples were blended according to the kinds of variety and the protein contents in the ratio of 100:00, 75:25, 50:50, 25:75, 00:100. The breadmaking quality of the Bezostaya-1 and Gerek-79 blends were higher than that of each cultivar. The low protein Bezostaya and high protein. Gerek-79 showed the best results in the ratio of 50:50 and 25:75 with a sinergistic effect. High protein Bezastoya tolerated the low protein. Gerek in the ratio of 75:25, and high protein Gerek tolerated the low protein Bezostaya in the ratio of 50:50 without loss in breadmaking quality at statistically significant level (P<0.05).