The effect of water soluble pentosanes on baking properties of winter rye
Currently the research aimed to improve nutritional value and quality of rye bakery products to meet customers' needs is of great urgency. The baking traits of rye flour, the structural and mechanical characteristics of the dough (viscous and rheological) depend on the content of non-starch pol...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2019-03-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/607 |
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