[Scientific background of the production technologies for wheat flour and groats of hightened nutritive value]
1999
Morhun, V.O. (Odessa State Acad. of Food Technologies (Ukraine))
The study deals with the methods of hightening nutritive value of high grade wheat flour and groats based on the use of peripheral parts of the seeds mixed with the flour. The structure and properties of glutene proteins, technological quality of the flour are found to be caused by the intensity of enzymatic processes which in periferal parts of the grain are shown to be higher than in the central ones. Production technologies for new grades of flower, groats and flakes enriched with the grain's husks substances are developed. Technical specifications of Ukraine for the new products are elaborated and approved. The results of the research are introduced into production with the positive economic effect
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