Doslidzhennya z rozrobky integralnogo pokaznyka yakosti pshenychnogo boroshna.

Yurchak V.G.; Shevtsov V.Yu.; Godunova L.Yu.; Piven Ye.N.; Popovych V.Y.

Doslidzhennya z rozrobky integralnogo pokaznyka yakosti pshenychnogo boroshna.

1995

Yurchak V.G. | Shevtsov V.Yu. | Godunova L.Yu. | Piven Ye.N. | Popovych V.Y.

The results of studies on the process of wheat dough fermentation are given, the indices of wheat flour quality and fermentation process are analysed. On the basis of this the index of wheat flour quality is proposed which integrates the influence of protein-proteinase and carbohydrate-amylase complexes taking into consideration each of them.

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AGROVOC Keywords

amilasas amylase amylases calidad carbohidratos carbohydrates doughs enzimas enzyme enzymes fermentation food industry glucide harina de trigo industria alimentaria industrie alimentaire proteasas protease proteases proteine proteins quality ucrania ukraine wheat flour

Bibliographic information

Published in

Kharchova Promyslovist

Volume 41 ISSN 0554-2081

Other Subjects

Pate de cuisson; Proteinas; Farine de ble; Fermentacion; Masa de panaderia; Qualite

Note

1 table. Summaries (Uk, Ru).

Translated Title

English. [Studies on the development of an integral index of wheat flour quality]. [Ukrainian]

Type

Journal Article; Summary

Source

Kharchova-Promyslovist (Ukraine). Food Industry. (1995). v. 41 p. 35-38. Ukrainian State University of Food Technologies, 252033 Kiev, Ukraine, Volodymyrska St., 68.

Corporate Author

Ukrainian State Univ. of Food Technologies, Kiev (Ukraine)

Kasetsart Univ., Bangkok (Thailand). Graduate School.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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