Doslidzhennya z rozrobky integralnogo pokaznyka yakosti pshenychnogo boroshna.
1995
Yurchak V.G. | Shevtsov V.Yu. | Godunova L.Yu. | Piven Ye.N. | Popovych V.Y.
The results of studies on the process of wheat dough fermentation are given, the indices of wheat flour quality and fermentation process are analysed. On the basis of this the index of wheat flour quality is proposed which integrates the influence of protein-proteinase and carbohydrate-amylase complexes taking into consideration each of them.
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书目信息
Kharchova Promyslovist
卷
41
ISSN
0554-2081
其它主题
Pate de cuisson; Proteinas; Farine de ble; Fermentacion; Masa de panaderia; Qualite
注释
1 table. Summaries (Uk, Ru).
翻译的标题
英语.
[Studies on the development of an integral index of wheat flour quality]. [Ukrainian]
类型
Journal Article; Summary
来源
Kharchova-Promyslovist (Ukraine). Food Industry. (1995). v. 41 p. 35-38. Ukrainian State University of Food Technologies, 252033 Kiev, Ukraine, Volodymyrska St., 68.
团体作者
Ukrainian State Univ. of Food Technologies, Kiev (Ukraine)
Kasetsart Univ., Bangkok (Thailand). Graduate School.
2012-11-15
AGRIS AP
