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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
Home > Issue > Investigation of potentialities to use second-grade
wheat (Durum) flour in manufacturing technique
of breadmaking
Sergatchyova E.S., Ternovskoy G.V.
The paper considers possibility to use a by-product of flour milling as a nutrient medium component for growing liquid yeast. The influence of second-grade wheat (Durum) flour on half-finished products made on liquid yeasts was studied. It was ascertained that using this flour guarantees sufficiently high content of nutritives in the medium, makes for intensification of the process of half-finished product maturing, results in improvement of biotechnological properties of yeast and quality indices of wheat bread.
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Keywords: liquid yeast, flour guarantees, nutritives, biotechnological properties, quality indices of bread
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.641.1
Investigation of potentialities to use second-grade
wheat (Durum) flour in manufacturing technique
of breadmaking
The paper considers possibility to use a by-product of flour milling as a nutrient medium component for growing liquid yeast. The influence of second-grade wheat (Durum) flour on half-finished products made on liquid yeasts was studied. It was ascertained that using this flour guarantees sufficiently high content of nutritives in the medium, makes for intensification of the process of half-finished product maturing, results in improvement of biotechnological properties of yeast and quality indices of wheat bread.
Read the full article
Keywords: liquid yeast, flour guarantees, nutritives, biotechnological properties, quality indices of bread
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License