Dynamic changes in reducing sugars in the process of starch hydrolyses

Brence, E. . Faculty of Food Technology. Dept. of Chemistry

Dynamic changes in reducing sugars in the process of starch hydrolyses

2001

Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)

The content of reducing sugars can be 30% higher if modified amylase is added to scald. Investigations were carried out with the rye-flour and fine flour scald. Photometrical method was used as a standard method for the determination of reducing sugars. Enzymes were inactvated using the advanced method. Results show, that the amount of reducing sugars is 1.8% lower in rye-flour and 2.1% lower in fine flour compare to the results obtained using the standard method.

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AGROVOC Keywords

amilasas amylase amylases centeno enzimas enzyme enzymes farine de seigle glucosa glucose harina de centeno latvia letonia lettonie methode methods normas norme recherche reducing sugars research rye rye flour seigle standards

Bibliographic information

Publisher

Latvia University of Agriculture

Pagination

p. 131-134

Other Subjects

Sucre reducteur; Investigacion; Azucares reductores; Metodos

Language

Latvian

Note

Summaries (En, Lv)

1 table; 5 ill., 5 ref.

Translated Title

Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa

Type

Summary; Conference; Non-Conventional

Source

[Research for Rural Development. Proceedings of the International Scientific Conference, Jelgava, Latvia, 23-25 May, 2001], Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2001. 268 p.

Conference

Starptautiska zinatniska konference: Zinatne lauku attistibai, Jelgava (Latvia), 23-25 May 2001

In AGRIS since: 2002-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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