2020
DOI: 10.20914/2310-1202-2019-4-83-88
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Development of innovative technologies for whole-wheat flour products of different classes

Abstract: Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread b… Show more

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