[The use of a high-protein product as an improver of baking properties]
2000
Drobot, V.I. | Bondar, T.P. | Sharan, A.V.
The possibilities were studied to upgrade the quality of the flour from grain of decreased baking properties by means of adding, while baking, flour grades of raised protein content. In the studies the first grade flour of decreased baking properties obtained while milling the fifth grade grain (gluten content 17.4 %) on the laboratory unit was used. After selecting the fraction with raised protein content (3-5 %) the 30 % gluten content flour was obtained. In the fraction of wheat flour with raised content of proteic substances the protein content stood at 15.5 % and gluten at 38.8 %. To improve the quality of the flour with decreased baking properties 5, 10, 15 % fractions with raised content of proteic substances were added. To raise baking properties of the fifth grade grain it is concluded to be expedient, while forming its grades, to use fraction of wheat flour with the size of particles of 5-35 mkm as an improver containing a raised amount of proteic substances. Intensifying the production process, improving in the quality of ready products and slowing down the process of bread hardening is thus provided
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