Bakery properties of composite mixtures of wheat and spelt flour
Baking properties of the composite mixtures of flour (wheatand spelt) have been assessed. It ‘s shown that the introduction of spelt flour into the mixture leads to an increase in the activity of amylolytic enzymes. A decrease in the mass fraction of raw gluten in all samples of dough with the intro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-09-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/145 |