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Опис документа

Stepankova G., Oliinyk S., Mykhaylov V., Neklesa O.
Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value

Вид документа:  Складова частина документа 
Мова:  Англійська  Обсяг:  P. 28-37 

Аннотацiя:

The influence of maize germ oilcake on processes of wheat dough final ripening, as well as on bread nutritional and biological value was studied. The following materials were used in the studies: maize germ oilcake, wheat flour of the first quality, bakery pressed yeast, salt, potable water. The intensity of ethanol fermentation was determined on the basis of gas production rate in the dough and intensity of lactic-acid fermentation – on the basis of change of its titratable acidity. The bread quality parameters, as well as its nutritional value were studied by generally accepted methods.

Є складовою частиною документа National university of food technologies.
Ukrainian food journal [Текст] / National university of food technologies. — К. : NUFT, 2017. — 311 p. — Бібліогр. : с. 610-611.