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