Optimal methods of obtaining gluten and starch from wheat and their use

Autor:	G. T. Sarbasova, D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, D. M. Iskakova, M. B. Bekbolatova
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	gluten starch fractions flour deep processing optimal methods soaking Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 91-99 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten and starch are also presented, raw materials are selected, and its technological properties are determined. To establish production, optimal parameters for obtaining starch and gluten were developed and data on their use were presented.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/38809a3e5b404e06a86b1d450825ecc0 Zobrazit plný text záznamu View record in DOAJ