Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour
The results of the research on the effect of “Pear Powder” food additive on the quality and properties of first grade wheat flour are presented. It’s been determined that adding of the investigated food additive to the first grade wheat flour has a strengthening effect on gluten flour, which convert...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-06-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/116 |
| _version_ | 1826573334318415872 |
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| author | E. P. Victorova O. V. Fedoseeva T. A. Shakhray E. V. Velikanova A. N. Matvienko E. E. Dikolova |
| author_facet | E. P. Victorova O. V. Fedoseeva T. A. Shakhray E. V. Velikanova A. N. Matvienko E. E. Dikolova |
| author_sort | E. P. Victorova |
| collection | DOAJ |
| description | The results of the research on the effect of “Pear Powder” food additive on the quality and properties of first grade wheat flour are presented. It’s been determined that adding of the investigated food additive to the first grade wheat flour has a strengthening effect on gluten flour, which converts the gluten flour from quality group II to quality group I. It is shown that adding food additive to wheat flour provides an increase in its gas-forming ability, that is due to the presence of sugars, minerals and organic acids in the additive, that contribute to the intensification of the gassing process. |
| first_indexed | 2024-03-10T07:02:23Z |
| format | Article |
| id | doaj.art-f7ea8220dcc349c78f9496393166d17f |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2025-03-14T12:41:15Z |
| publishDate | 2018-06-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-f7ea8220dcc349c78f9496393166d17f2025-03-02T09:11:27ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-06-01021823115Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flourE. P. Victorova0O. V. Fedoseeva1T. A. Shakhray2E. V. Velikanova3A. N. Matvienko4E. E. Dikolova5FSBSI “North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-Making”FSBSI “North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-Making”FSBSI “North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-Making”FSBSI “North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-Making”FSBSI “North-Caucasian Federal Scientific Center for Horticulture, Viticulture and Wine-Making”“High Technologies and Food Safety” State Engineering Center of the Kuban State Technological UniversityThe results of the research on the effect of “Pear Powder” food additive on the quality and properties of first grade wheat flour are presented. It’s been determined that adding of the investigated food additive to the first grade wheat flour has a strengthening effect on gluten flour, which converts the gluten flour from quality group II to quality group I. It is shown that adding food additive to wheat flour provides an increase in its gas-forming ability, that is due to the presence of sugars, minerals and organic acids in the additive, that contribute to the intensification of the gassing process.https://newtechology.mkgtu.ru/jour/article/view/116“pear powder” food additivemacronutrientswheat flourquantity and quality of glutengas-forming ability |
| spellingShingle | E. P. Victorova O. V. Fedoseeva T. A. Shakhray E. V. Velikanova A. N. Matvienko E. E. Dikolova Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour Новые технологии “pear powder” food additive macronutrients wheat flour quantity and quality of gluten gas-forming ability |
| title | Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
| title_full | Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
| title_fullStr | Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
| title_full_unstemmed | Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
| title_short | Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
| title_sort | investigation of the influence of pear powder food additive on the quality and properties of wheat flour |
| topic | “pear powder” food additive macronutrients wheat flour quantity and quality of gluten gas-forming ability |
| url | https://newtechology.mkgtu.ru/jour/article/view/116 |
| work_keys_str_mv | AT epvictorova investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour AT ovfedoseeva investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour AT tashakhray investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour AT evvelikanova investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour AT anmatvienko investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour AT eedikolova investigationoftheinfluenceofpearpowderfoodadditiveonthequalityandpropertiesofwheatflour |