INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR

INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR

The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemea...

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Bibliographic Details
Main Authors:	D. Marchenkov, N. Khorenzhy, O. Voloshenko, D. Zhygunov, О. Marenchenko, O. Zhurenko
Format:	Article
Language:	English
Published:	Odesa National University of Technology 2022-04-01
Series:	Harčova Nauka ì Tehnologìâ
Subjects:	wholemeal flour wheat spelta milling baking properties quality indicators rheological properties
Online Access:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/2258

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