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

РУС ENG

About the issue

Publications

2026 2025 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

Rules for using information in the ITMO domain zone

Personal Data Processing Policy

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

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.
Read the full article

Keywords: welding, buckwheat flour, gluten

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru