Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products
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Дата
2021
Автори
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The paper presents results of the study of biochemical processes in the dough with fructose for the manufacture of bakery products with the addition of casein. The change of titrated and active acidity of the dough during fermentation and the fractional composition of protein substances in the dough were investigated. A decrease in titratable acidity during fermentation with the addition of casein was found. An increase in the content of total nitrogen, water-soluble and intermediate fraction, decrease in the amount of gluten nitrogen during fermentation was proved.
Опис
Ключові слова
micellar casein, titrated acidity, active acidity, quality, fractional composition, кафедра технології хлібопекарських і кондитерських виробів
Бібліографічний опис
Shevchenko, A. Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery products / A. Shevchenko // International scientific and practical conference: innovative processes and technologies. – Kutaisi : Akaki Tsereteli State University, 2021. – P. 295-298