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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书目信息
出版者
Latvia University of Agriculture
页码
p. 131-134
其它主题
Sucre reducteur; Investigacion; Azucares reductores; Metodos
语言
拉脱维亚语
注释
Summaries (En, Lv)
1 table; 5 ill., 5 ref.
翻译的标题
Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa
类型
Summary; Conference; Non-Conventional
来源
[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.
粮农组织大会
Starptautiska zinatniska konference: Zinatne lauku attistibai, Jelgava (Latvia), 23-25 May 2001
2002-08-15
AGRIS AP
