Zobrazeno 1 - 10
of 22
pro vyhledávání: '"rye malt"'
Autor:
Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda
Publikováno v:
Foods, Vol 13, Iss 13, p 2077 (2024)
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of
Externí odkaz:
https://doaj.org/article/54d1fc6de54c4ba8854b819650630c6e
Autor:
Noemi Tocci, Gian Marco Riccio, Abirami Ramu Ganesan, Philipp Hoellrigl, Peter Robatscher, Lorenza Conterno
Publikováno v:
Beverages, Vol 9, Iss 4, p 93 (2023)
Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermenta
Externí odkaz:
https://doaj.org/article/53dbd508624a4c72aab8d447f25bdb6d
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 21, Iss 3, Pp 293-300 (2020)
In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human n
Externí odkaz:
https://doaj.org/article/275c8ca272ba4ff8872ba56eaf25d3b1
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Изучена динамика редокс-активных соединений при соложении зерна ржи под влиянием фитоэкстрактов с доказанными антиоксидантными свойс
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37a8d6e6cfead42297c68c735516a21b
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 0, Iss 5, Pp 16-20 (2017)
Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour a
Externí odkaz:
https://doaj.org/article/ebfa2fa157cc431e87bf24157fd3a241
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 72, Iss 2, Pp 65-70 (2018)
Trace elements selenium, copper, and zinc are essential minerals for the human body. One of the means to increase the micronutrient content in diets is to add them to food raw materials, for example, to enrich grain with micronutrients during malt pr
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 2, Pp 198-203 (2017)
Traditional crops for malt production are rye, barley and wheat. Gluten-free and oats are considered to be gluten-free crops and recommended for use in dietary nutrition for patients with gluten intolerance. Increasing the range of gluten-free produc
Autor:
Tsygankov, Sergii, Ushkarenko, Viktor, Grek, Olena, Krasulya, Olena, Ushkarenko, Iuliia, Tymchuk, Alla, Onopriichuk, Olena, Savchenko, Oleksandr
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (95) (2018): Technology and Equipment of Food Production; 21-29
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (95) (2018): Технологии и оборудование пищевых производств; 21-29
Східно-Європейський журнал передових технологій; Том 5, № 11 (95) (2018): Технології та обладнання харчових виробництв; 21-29
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (95) (2018): Технологии и оборудование пищевых производств; 21-29
Східно-Європейський журнал передових технологій; Том 5, № 11 (95) (2018): Технології та обладнання харчових виробництв; 21-29
We report a study into the fermentation of the recovered whey-malt mixtures using the lactose-fermenting yeast and saccharomyces. The use of such mixtures for production of fermentation beverages using the appropriate kinds of yeast makes it possible