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MARCH 2012 (published: 01.03.2012)
Number 1(13)
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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.
Keywords: wheat flour, buckwheat flour, hydrolytic mixture of water and flour, gluten, quality.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread
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.
Read the full article
Read the full article
Keywords: wheat flour, buckwheat flour, hydrolytic mixture of water and flour, gluten, quality.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License