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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Библиографическая информация
Издатель
Latvia University of Agriculture
Нумерация страниц
p. 131-134
Другие темы
Metodos; Azucares reductores; Sucre reducteur; Investigacion
Язык
Латышский
Примечание
Summaries (En, Lv)
1 table; 5 ill., 5 ref.
Переведенный заголовок
Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa
Тип
Summary; Conference; Non-Conventional
Источник
[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.
Конференция
Starptautiska zinatniska konference: Zinatne lauku attistibai, Jelgava (Latvia), 23-25 May 2001
2002-08-15
AGRIS AP
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