Dependence of baker's yeast fermentative activity of technological characteristics and phytate content in wheat and flour. [M.Sc. thesis] | Зависност ферментативне активности пекарског квасца од технолошких карактеристика и садржаја фитата пшенице и брашна. Магистарски рад
2009
Мирић, К.М.
Dependence of baker's yeast fermentative activity of technological characteristics and phytate content in wheat and flour was researched. In the scope of technological characteristics of wheat and flour following physical and chemical parameters were determined: water content, ash content, wet gluten content, particle size as well as farinogram, extensiogram and amylogram. Phytic acid content and baker's yeast fermentative activity were determined too. It was found that with increase of ash content and phytic acid content, baker's yeast fermentative activity almost comparatively increases too. Considering the other parameters, biochemical complicacy of fermentative activity was confirmed, which is result of different interaction between phytic acid and protein, enzymes and multivalent metal cations existing in wheat and flour from aleuron layer of wheat. Significant influence of milling and processing phase was found too - different values of fermentative activity were determined in flour within the same category and processing phase.
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