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:2072-2389

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

UDC 664.641.1

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

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