Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

June 2014 (published: 01.06.2014)

Number 2(20)

Home > Issue > Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread

UDC 664.6

Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread

Patokin D.A., Andreev A.N.

The found that the use of buckwheat flour in osaharennoj infusion at a dose of 75% affects the properties of gluten, making it stronger, firmer, more elastic, translates in terms of quality, flexibility and expandability in a 2 team quality, which results in a decline of 14.5% and 7.7% porosity. the specific volume of wheat bread.
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Keywords: welding, buckwheat flour, gluten

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