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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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

Latvia University of Agriculture

Paginación

p. 131-134

Otras materias

Sucre reducteur; Investigacion; Azucares reductores; Metodos

Idioma

Letón

Nota

Summaries (En, Lv)

1 table; 5 ill., 5 ref.

Título traducido

Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa

Tipo

Summary; Conference; Non-Conventional

Fuente

[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.

Conferencia

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

En AGRIS desde: 2002-08-15

Formato: AGRIS AP

Proveedor de Datos

Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies

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