Share Your Research, Maximize Your Social Impacts
The use of flour and bran obtained from wheat varieties bashkir section in the production of bread
Journal: Science Journal "NovaInfo" (Vol.2, No. 85)Publication Date: 2018-06-01
Authors : Gayfullina Dilya Timergazievna; Shaynurova Alina Farisovna;
Page : 57-60
Keywords : WHEAT VARIETY; WHEAT; FLOUR; PRODUCT; BREAD;
Source : Download
Find it from : Google Scholar
Abstract
The article presents the results of a comparative evaluation of the flour of varieties of spring soft wheat of Bashkir breeding. The physicochemical parameters of bread from the flour of spring soft wheat were determined: Tulaykovskaya 108 Vatan 2017 Dyurtyulinsky, Vatan 2017 Elite and Vatan 2014. Based on the results of the research, a comparison was made of the products presented.
Other Latest Articles
- Characteristics of crimes against human life and health under the laws of foreign countries
- Features of the loan portfolio of a commercial Bank
- Article 345.1 of the criminal code of the Russian Federation. Practice and theory
- 4 M-root cause analysis or «fish bone» diagram
- Making a schedule of the movement of urban public transport process optimization
Last modified: 2018-06-01 04:55:08