Influența adaosului de pudre de cătină albă asupra proprietăților reologice ale aluatului de făină de grâu cu gluten slab
2020
Țurcanu, Angela | Turculeț, Nadejda
In the present work, the influence of 1%, 2% and 3% white buckthorn powder concentrates on the rheological properties of low gluten wheat flour dough was investigated. It was found that the presence of organic acids and soluble buckthorn fruit fibres positively influenced the rheological properties of the dough. When adding the powder with 3% concentration the maximum pressure increased by 1.39 times, extensibility increased by 1.3 times and swelling index by 1.1 times. Low gluten wheat flour fortified with buckwheat powder can be recommended for the manufacture of flour products.
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Editorial Technical University of Moldova
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