Possibilities of malt flour intended production and its utilization in baking industry
1993
Sciban, M. | Dozet, J. | Grujic, O. | Psodorov, Dj. | Gacesa, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
In this paper, the parameters were changed during the micromalting process, resulting in production of barley and wheat malts with different endosperm modifications, as well as different enzyme complex structure and activities. Malt characteristics were tested by usual brewing methods, while the influence of the obtained malts on wheat flour quality was recorded by amylograph method and test baking.
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Эту запись предоставил Unassigned data from Yugoslavia