Substantiation of whole-grain flour production technology
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Дата
2020
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Анотація
Current work is devoted to the research of wheat and spelta grain
technological properties, development of grain processing scheme for obtaining
whole-grain flour (WGF) and determining its quality. The technological and baking
properties of WGF are substantinated.
Опис
Batashchuk A. Substantiation of whole-grain flour production technology / A. Batashchuk, V. Pokarinina ; supervisor Olha Voloshenko // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 93–107 : tabl., fig. – Ref.: 25 tit.
Ключові слова
WGF, wheat flour, spelta flour, baking properties, ash content, gluten, grain size, flour quality, rheological properties