| Autor: |
MADINA K. SADIGOVA, VALENTINA A. BUHOVETS, MARIA V. BELOVA, GULSARA E. RYSMUHAMBETOVA |
| Jazyk: |
English<br />French |
| Rok vydání: |
2018 |
| Předmět: |
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| Zdroj: |
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 2, Pp 169-180 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
1582-540X |
| Popis: |
Chickpea derivatives are very promising flour products for bakery; however, their oligosaccharide content and a distinct bean smell limit their use. This paper contains proposals for various technology solutions for using chickpea flour in bakery. The authors consider such opportunities as: straight dough and sponge dough procedures for making semi-finished products (unbaked loaves), preparation of pregelatinized chickpea flour, micronization of chickpeas and using them together with flaxseed flour and exopolysaccharide. As a result, the authors choose optimal parameters and process modes for the proposed technology solutions. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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