Influence of the activity of some hydrolases on the breadmaking of preharvest sprouting grains wheat flour
Dojczew, D. | Pietrych, A. | Haber, T.(Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci)
The influence of preharvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of preharvest sprouting grain flour in baking with ascorbic acid and vital gluten addition were investigated. The content of non-protein nitrogen, proteolytic and amylolytic activity and farinography properties were analysed
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