Elucidation of the mechanism that forms breadbaking properties of the spelt grain

Elucidation of the mechanism that forms breadbaking properties of the spelt grain

The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22.5 % for varieties and from 14.0 % to 19.8 % for l...

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Bibliographic Details
Main Authors: Nina Osokina, Vitalii Liubych, Larysa Novak, Tetiana Pushkarova-Bezdil, Olesia Priss, Valentуna Verkholantseva, Olenа Hryhorenko, Volodumur Pusik, Ludmila Pusik
Format: Article
Language:English
Published: PC Technology Center 2018-03-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
spelt
baking properties
bread quality
hydrocarbon-amylase complex
Online Access:http://journals.uran.ua/eejet/article/view/126372

Internet

http://journals.uran.ua/eejet/article/view/126372

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