Перегляд за Автор "Berezhna, Oksana"

Зараз показуємо 1 - 1 з 1

Influence of vegetable protein isolates on structural and mechanical properties of wheat dough
(2016) Makhynko, Valeriy; Chernish, Lyudmila; Berezhna, Oksana
The influence of soya’s, pea’s and rice’s isolates on the structural and mechanical properties of wheat dough. Dough’s’ farinogram are explored with the addition of 20% of the isolates showed that all samples bind more water than the control: the least – with the addition of rice protein isolate (5% more over the control), the most - soya’s isolate (32% more over the control). We calculated that the addition of 1 g of isolate of soya requires in additional 2.2 g of water, 1 g of protein isolate of peas – 1.4 g of water and 1 g of rice protein isolate – 1.2 g of water.