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 |
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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 |
| _version_ | 1826573317226627072 |
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| author | N. S. Sanzharovskaya N. V. Sokol O. P. Khrapko K. S. Mamedov N. N. Romanova |
| author_facet | N. S. Sanzharovskaya N. V. Sokol O. P. Khrapko K. S. Mamedov N. N. Romanova |
| author_sort | N. S. Sanzharovskaya |
| collection | DOAJ |
| description | 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 introduction of selt flour is observed. According to the results of experimental studies, the introduction of spelt flour in the amount of 40% will ensure the functional properties of finished products. |
| first_indexed | 2024-03-10T07:02:05Z |
| format | Article |
| id | doaj.art-aa7862b78b814c8a8bd991173ed4d4aa |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2025-03-14T12:40:59Z |
| publishDate | 2018-09-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-aa7862b78b814c8a8bd991173ed4d4aa2025-03-02T09:11:27ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-09-01036065144Bakery properties of composite mixtures of wheat and spelt flourN. S. Sanzharovskaya0N. V. Sokol1O. P. Khrapko2K. S. Mamedov3N. N. Romanova4FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”FSBEI HE “Kuban State Agrarian University named after I.T. Trubilin”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 introduction of selt flour is observed. According to the results of experimental studies, the introduction of spelt flour in the amount of 40% will ensure the functional properties of finished products.https://newtechology.mkgtu.ru/jour/article/view/145baking propertiesspelt flourwheat flourgluten |
| spellingShingle | N. S. Sanzharovskaya N. V. Sokol O. P. Khrapko K. S. Mamedov N. N. Romanova Bakery properties of composite mixtures of wheat and spelt flour Новые технологии baking properties spelt flour wheat flour gluten |
| title | Bakery properties of composite mixtures of wheat and spelt flour |
| title_full | Bakery properties of composite mixtures of wheat and spelt flour |
| title_fullStr | Bakery properties of composite mixtures of wheat and spelt flour |
| title_full_unstemmed | Bakery properties of composite mixtures of wheat and spelt flour |
| title_short | Bakery properties of composite mixtures of wheat and spelt flour |
| title_sort | bakery properties of composite mixtures of wheat and spelt flour |
| topic | baking properties spelt flour wheat flour gluten |
| url | https://newtechology.mkgtu.ru/jour/article/view/145 |
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