Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

Autor: Oliinyk, Svitlana, Samokhvalova, Olga, Zaparenko, Anna, Shidakova-Kamenyuka, Elena, Chekanov, Micola

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 3, № 11(81) (2016): Technology and Equipment of Food Production; 46-53
Восточно-Европейский журнал передовых технологий; Том 3, № 11(81) (2016): Технологии и оборудование пищевых производств; 46-53
Східно-Європейський журнал передових технологій; Том 3, № 11(81) (2016): Технології та обладнання харчових виробництв; 46-53

The important issue of improvement in the technology of grain bread is the development of measures to improve the rheological properties of dough and bread. With this aim we proposed the use of cellulases, hemicellulases ans oxidoreductases at the st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::ab9670737bc47eba88be85b172d0edf5
http://journals.uran.ua/eejet/article/view/70984