Evaluation of efficiency of primary processing of moghara grain
2002
Shansharova, D.A. | Usembayeva, Zh.K.
Influence of primary processing of moghara grain on quality of flour obtained was investigated. The grain prior to milling was subjected to hydrothermal and high-frequency processing. Then the activity of amylolytic ferments of flour, total amount of sugar, content of dextrines, gas-forming capacity was determined. It is determined that the primary processing of moghara grain in optimized conditions contributes to development of mono- and disaccharides, dextrines, low-molecular polypeptides and other components exerting a considerable influence on biotechnological yeast properties, thereby predermining intensification of gas accumulation, improvement of bread quality (specific volume, degree of leavening, taste and aroma), increase of digestibility and nutrient value of bread.
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