Method for obtaining acceptable wheat flour for composition of stuffing
2001
Fajvisheevski, M.L. (Russian Academy of Technical Sciences, Moscow (Russian Federation)) | Grebenshechiikova, T.J.
This paper gives the results of investigation of the possibility to make wheat bakery flour harmless in the process of short continuous thermo-mechanical treatment with extrusion method. It has been established that treatment of flour in that way enables lethality of introduced test-culture, it is free from mesophyllic and facultative-anaerobic microorganisms. The developed technology, togheter with removal of detrimental effect enables the increase in water-binding capacity 5.8 times, where the fat emulsifying capacity increases 1.3 times, and fat-binding capacity 2.2 times compared to the starting value. Thanks to that the scope of its use in the production of minced meat products may be extended.
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