UDK 664.8 BAKING PROPERTIES AND QUALITY EXPERTISE WHEAT FLOUR
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 2, Pages 6333-6340
AbstractThis article presents the results of a study of samples of flour from wheat grains of varieties Yuna, Kupava. Their baking properties, the state of protein-proteinase and carbohydrate-amylase complexes were determined. It has been found that flour from Yuna wheat has good baking properties. The results of the examination of the quality of flour for organoleptic, physicochemical and safety indicators were carried out.
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