Перегляд за Автор "Kaprelyants, L."

Зараз показуємо 1 - 3 з 3
  • Документ
    Cereal by-products as an important functional ingredient: effect of enzymatic treatment
    (2020) Pozhitkova, L.; Kaprelyants, L.; Shvets, N.
  • Документ
    State of the art in bread production
    (2012) Fedosova, K.; Kaprelyants, L.; Fedosov, S.
    This review on the State of art in bread production has been written in the framework of the BaSeFood FP7 project. General information on bread is given with a special emphasis at rye bread, as containing most useful nutrients and bioactive compounds. Other kinds of bread are also reviewed. Bread market and its peculiarities across different countries are analysed and the technology of bread production is shortly described. The review is useful for bread manufacturers, as well as for scientists and students in the field of bread properties and production.
  • Документ
    Wheat biopolymers interactions in the breadmaking
    (Fakt, 2019) Kaprelyants, L.; Iorgachova, K.; Lebedenko, T.; Zhurlova, O.
    This book reviews current knowledge of the structure and properties of the storage proteins and other biopolymers of wheat, flour and bread. The role of the gluten forming proteins and complex biopolymer matrixes in wheat flour, several structure-function relationships based on the molecular level and determination the quality of the dough and bread also discussed. lntermolecular structures between the main biopolymers (proteins, starch, lipids ) of wheat flour with functional ingredients (dietary fibers, inulin, phenolics, glucans) during bread making are also highlighted and dicussed. This text will be valuable as useful reference for scientists, engineers and technologist from industry, university, laboratories involved in cereal and bread research, and for undergraduate, graduate and postgraduate students of faculties of food science, food engineering, biochemistry and biotechnology of bread making.