PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deforma...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
المؤلفون الرئيسيون: IULIANA APRODU, GEORGETA STOENESCU, VIOLETA IONESCU, IULIANA BANU
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2014-08-01
الموضوعات:
flour
industrial milling
proteins
quality
starch
wheat
الوصول للمادة أونلاين:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141

الانترنت

http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4141

مواد مشابهة