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Aroma of bread: Modern and old wheat varieties taste equally good
blander breads than older varieties,” explains Extraordinary Professor Dr Friedrich Longin [...] publication Friedrich Longin, Heiner Beck, Hermann Gütler, Wendelin Heilig, Michael Kleinert, Matthias
10. December 2019 | Pressemitteilung
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Ancient grain emmer: Variety selection and manual dexterity – the keys to success
. Wrongly so, according to Prof. Dr. Friedrich Longin from the State Plant Breeding Institute [...] Prof. Dr. Longin, together with the Detmold Institute for Cereals and Fat Analysis (DIGefa) [...] with consistent quality. Ancient species – modern varieties Prof. Dr. Longin had an explanation
11. April 2022 | Pressemitteilung
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Ancient grain & baking quality: Largest spelt test to date reveals major differences in quality
of these varieties varied considerably. "That makes sense," said grain researcher PD Dr. Friedrich Longin [...] to very good – for both old traditional varieties and modern varieties," said Dr. Longin when summarizing [...] cultivation risk. Here, Dr. Longin hoped to secure the support of breeders. Baking traits
03. May 2017 | Pressemitteilung
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Ancient grains: Variety selection and manual dexterity are the recipe for success
varieties with very different traits in the gene banks," said Prof. Dr. Longin. "Selection and breeding can [...] and millers to select the right einkorn varieties," concluded Prof. Dr. Longin. Preferably [...] found a large variation in baking quality across the einkorn varieties," specified Prof. Dr. Longin
13. February 2023 | Pressemitteilung
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Bioeconomy 360°: The bread of the future
and environment on so many traits," explained project leader apl. Prof. Dr. Friedrich Longin from the State Plant [...] . Longin. Improved baking properties – less fertilization: What makes for a good cereal
28. January 2021 | Pressemitteilung
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Wheat, Einkorn, Emmer, Spelt: Large Differences in Protein Composition
for much more targeted protein research in wheat in the future,” said Prof. Dr. Friedrich Longin [...] . Longin stated. It is true that an appreciable proportion of proteins is formed as a result [...] point for selecting and breeding better wheat varieties,” said Longin. To this end, the researchers
19. June 2023 | Pressemitteilung