[The use of fermentation processes in obtaining food products]
1998
Marauska, M. | Bekers, M. | Grube, M. | Laukevics, J. | Danilevics, A. (University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology) | Karklina, D. | Skudra, L. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The joined research of the LUA Faculty of Food Technology and the LU Microbiology and Biotechnology Institute was carried out with the aim to work out fundamental principles of oat grain processing for obtaining high-quality products corresponding to the functional group of food-stuffs. The role of enzymes in the production of oat-based food is explained. The influence of amylolytic enzymes on the boiled oat-flake liquid fraction is shown in a table. It is noted that the present achievements in biotechnology allow to control the enzymatic polysacharide hydrolysis and the subsequent microbiological fermentat ion. Mathematical models have been worked out for the description of these processes. It is confirmed that the two processes united into one integrated system make a progressive method.
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