RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR

RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR

The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing industry: increasing the utilization rate of grai...

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Bibliographic Details
Main Authors: D. Zhygunov, O. Voloshenko, N. Khorenzhy, D. Marchenkov, A. Batashchuk
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2020-02-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
whole grain wheat flour,
quality indicators,
particle size distribution,
baking properties,
manufacturing technology,
grinding systems modes.
Online Access:https://journals.onaft.edu.ua/index.php/gpmf/article/view/1584

Internet

https://journals.onaft.edu.ua/index.php/gpmf/article/view/1584

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