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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