The role of laboratory analyses in flour and bread quality control
2002
Filipovic, N. | Simovic, D. | Filipovic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
A survey of laboratory analyses regulated by Regulations about laboratory methods for physical and chemical testing the quality of cereals, milling and bakery products, pasta and frozen dough is presented. A more detailed information about methods, useful for technologists, that better characterise flour protein and carbohydrate complex is also given. Differences in flour quality T-500, as well as, influence of bread improver on that flour are presented through dough rheology and bread quality.
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书目信息
页码
pp. 28-31
其它主题
Metodos; Farine de ble; Controle de qualite; Reglementation; Propiedades reologicas; Propriete rheologique; Quality controls
语言
塞尔维亚
注释
Summaries (En, Sr)
1 graph; 3 tables; 20 ref.
翻译的标题
Uloga laboratorijske kontrole u ispitivanju kvaliteta brasna i hleba
类型
Summary; Conference; Lit. Review
粮农组织大会
14. naucno-strucni skup "Procesna tehnika i energetika u poljoprivredi" - PTEP 2002, Arandjelovac (Yugoslavia), 20-26 Apr 2002
2003-08-15
AGRIS AP