Перегляд за Автор "Lebedenko, T."

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  • Документ
    Effect of water Stevia rebaudiana extract on a wheat dough quality
    (2016) Lebedenko, T.; Sokolova, N.
  • Документ
    Some aspects of improving the technology of bread
    (2015) Lebedenko, T.
    Results inquire more in-depth study of the mechanisms occuring in the future will allow to reduce the time of activation or compressed yeast, using nettle powder, or a reduction in the amount of the production of bakery products.
  • Документ
    The impact of nettles extract on fat rancidity rate in dried crusts during storage
    (2017) Lebedenko, T.; Sokolova, N.
  • 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.