小麦小黑麦粉在面包强化中的生物转化

Khleboproducty Pub Date : 2021-01-01 DOI:10.32462/0235-2508-2021-30-8-44-45

T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev

{"title":"小麦小黑麦粉在面包强化中的生物转化","authors":"T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev","doi":"10.32462/0235-2508-2021-30-8-44-45","DOIUrl":null,"url":null,"abstract":"The work demonstrates the results of a study of wheat-tritkale bread with the addition of triticale flour as a leaven and an enzymatic hydrolysate. Physicochemical and organoleptic analyzes have been carried out, and the quality of the bread has been assessed. The optimal type of additive for enrichment of wheat triticale bread was determined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"49 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bioconversion of wheat triticale flour for bread fortification\",\"authors\":\"T. G. Bogatyreva, I. Belyavskaya, M. I. Alekseev\",\"doi\":\"10.32462/0235-2508-2021-30-8-44-45\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The work demonstrates the results of a study of wheat-tritkale bread with the addition of triticale flour as a leaven and an enzymatic hydrolysate. Physicochemical and organoleptic analyzes have been carried out, and the quality of the bread has been assessed. The optimal type of additive for enrichment of wheat triticale bread was determined.\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"49 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2021-30-8-44-45\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2021-30-8-44-45","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

摘要

这项工作证明了小麦-黑麦面包的研究结果，添加黑麦粉作为酵剂和酶解物。对面包进行了理化和感官分析，并对其质量进行了评估。确定了小麦小黑麦面包增肥的最佳添加剂类型。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Bioconversion of wheat triticale flour for bread fortification

The work demonstrates the results of a study of wheat-tritkale bread with the addition of triticale flour as a leaven and an enzymatic hydrolysate. Physicochemical and organoleptic analyzes have been carried out, and the quality of the bread has been assessed. The optimal type of additive for enrichment of wheat triticale bread was determined.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Khleboproducty

自引率

0.00%

发文量