Influence of the activity of some hydrolases on the breadmaking of preharvest sprouting grains wheat flour
Dojczew, D. | Pietrych, A. | Haber, T.(Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci)
The influence of preharvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of preharvest sprouting grain flour in baking with ascorbic acid and vital gluten addition were investigated. The content of non-protein nitrogen, proteolytic and amylolytic activity and farinography properties were analysed
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书目信息
页码
pp. 93-100
其它主题
Ble; Complementation; Brotacion; Tecnicas analiticas; Farine de ble; Poussee; Aptitude boulangere; Caracteristicas de la coccion
语言
抛光
注释
Summaries (En, Pl)
4 fig., 2 tables
13 ref.
翻译的标题
Wplyw aktywnosci wybranych hydrolaz na wartosc wypiekowa mak pszennych z ziarna porosnietego
类型
Summary
2005-05-15
AGRIS AP