FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY

FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY

This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out on five mills with a productivity of 60 to 300 tons per 24 hours. With the help of an original techniq...

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Bibliographic Details
Main Authors: D. Zhygunov, S. Sots, H. Zhyhunova, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Format: Article
Language:English
Published: Odesa National University of Technology 2023-07-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
wheat flour
milling
mill streams
flour yield
water absorption capacity
starch damage
protein content
ash
Online Access:https://journals.ontu.edu.ua/index.php/gpmf/article/view/2583

Internet

https://journals.ontu.edu.ua/index.php/gpmf/article/view/2583

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