Heatwave 2018. How enzyme systems can compensate for deficits in this year’s crop—Low amylase values, high falling numbers
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2018 September |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Dimitrios Vasilakopoulos, Head of Baking and Rheology Lab, Mühlenchemie David Nolte, Rheology & Milling, Mühlenchemie The long period of drought and hot weather in large parts of Europe and Russia has caused massive damage to the 2018 wheat crop. New enzyme systems make it possible to compensate for quality deficits in low-amylase flours and lower the falling numbers. Read more about: A low enzyme content causes flours to bake dry The falling number: an indicator of amylase activity A diversity of options for lowering the falling number Malt flour: a regulator with side effects Heterogeneous quality due to heat stress Influence on the prices of wheat, flour and flour additives |
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