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

MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

UDC 664.662

The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

Andreev A.N., Pleshanova N.N.

Using hydrolytic mixture of water and buckwheat flour improves biotechnological properties of yeast, increases gas production, raises the acidity of dough, raises content of gluten and reduces its elastic properties.
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Keywords: wheat flour, buckwheat flour, hydrolytic mixture of water and flour, gluten, quality.

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