| Articolul precedent |
| Articolul urmator |
 |
 472 1 |
| Ultima descărcare din IBN: 2024-04-12 14:26 |
 SM ISO690:2012POPESCU, Liliana. Study of hydration germinated soriz flour. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.2, pp. 72-77. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry Vol.2, 2012 |
||||||
|
Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
|
||||||
| Pag. 72-77 | ||||||
|
||||||
 Descarcă PDF |
||||||
| Rezumat | ||||||
Hydration capacity and water retention of germinated soriz flour increases with the increasing dispersion of flour, both in case of untreated and heat treated flour, maximum values of hydration were recorded for flour with granulation of 160 -140μ. Heat treatment of flour (tempering at 1800C) causes partial gelatinization of starch and leads to more pronounced hydration of flour and the increase of water retention. During the hydration of flour occurs partial diffusion of proteins in the hydration environment. |
||||||
| Cuvinte-cheie flour of germinated soriz, hydration capacity, water retention capacity, diffusion of proteins |
||||||
|
|
|
|
