{"product_id":"technological-properties-of-spring-wheats-von-saima-tehseen-und-faqir-muhammad-anjum","title":"TECHNOLOGICAL PROPERTIES OF SPRING WHEATS","description":"\u003cp\u003eWheat (Triticum aestivum) is dominant staple crop of  the world.It is one of the cereals more consumed in  the preparation of bread, cookies, pizzas, cakes  etc. Wheat flour is the most important constituent  of pizza crust. Pizza ranks among the world''s most  widespread foods.It is also imperative that the  manufactures of pizza should not depend on a single  variety but must have an alternative variety time to  time. Individual varieties may vary in their bread  making quality, dough characteristics and milling  properties.  This book has been designed to evaluate  the new wheat varieties evolved for various quality  parameters in order to identify wheat variety which  can meet the standard specifications required for  the production of pizza. The main objectives of this  project were to characterize Pakistani wheat  varieties for their physico-chemical, rheological  and technological properties, and to identify the  wheat variety suitable for pizza production. This  will help wheat breeders in developing new wheat  cultivars and it will also help pizza industries in  developing new pizza products with known wheat  characteristics.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838398921\"\u003e\u003ch3\u003eCharacterization and development of PIZZA\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838398921","offer_id":39497165537373,"sku":"9783838398921","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/e685c874-a3f8-4aeb-9dfc-3e5bc9a89e5b.jpg?v=1758347134","url":"https:\/\/shop.autorenwelt.de\/en\/products\/technological-properties-of-spring-wheats-von-saima-tehseen-und-faqir-muhammad-anjum","provider":"Autorenwelt Shop","version":"1.0","type":"link"}