UDC 664.6/.7

BIOCHEMICAL CHARACTERISTICS OF GRAIN AND BIOTECHNOLOGY OF RECEPTION OF PRODUCTS OF ITS PROCESSING

Krasnov Ivan Nikolaevich1, Kravchenko Ivan Andreevich2, Kravchenko Nina Stanislavovna3
1Azov-Black Sea Engineering Institute - branch of Don State Agrarian University in Zernograd, Dr. Sci. Sciences, Professor of the Department "Mechanization and technology in agricultural production and processing"
2Azov-Black Sea Engineering Institute - branch of Don State Agrarian University in Zernograd, cand. tehn. Sciences, Associate Professor of the Department "Mechanization and technology in agricultural production and processing"
3All-Russian Research Institute of crops behalf of I.G. Kalinenko, Researcher

Abstract
On the basis of the analysis of a chemical compound of a flour and the maintenance kleykoviny in various grades of a winter wheat, laboratory researches baking (reologicheskikh) properties of a flour and the test, an estimation of quality of bread after a trial batch the grade of a winter wheat with the best indicators for its processing in a flour for a mass batch of bread is recommended.

Keywords: bread, dough, fineness of grinding, flour, kind of bread, moisture, quantity and quality of gluten, state crumb, the amount of protein, the taste and smell, vitreous, wheat, white, yield of flour


Article reference:
Biochemical characteristics of grain and biotechnology of reception of products of its processing // Modern technics and technologies. 2016. № 10 [Electronic journal]. URL: https://technology.snauka.ru/en/2016/10/10803

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