2020
DOI: 10.32462/0235-2508-2020-29-10-30-32
|View full text |Cite
|
Sign up to set email alerts
|

Rational use of flour and cereal by products

Abstract: The article deals with issues related to the rational use of by-products of flour and cereals production. A comparative characteristic of the chemical composition of by-products of cereal production is given and the ways of their rational use are indicated.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(1 citation statement)
references
References 0 publications
0
1
0
Order By: Relevance
“…One of the potential uses of buckwheat is its addition in the form of flour to the recipes of bread, bakery and flour confectionery products. However, the absence of proteins in buckwheat that form the gluten frame of the dough makes it difficult to use buckwheat flour in the production of bread, so it is added to the recipe along with wheat flour [10].…”
Section: Introductionmentioning
confidence: 99%
“…One of the potential uses of buckwheat is its addition in the form of flour to the recipes of bread, bakery and flour confectionery products. However, the absence of proteins in buckwheat that form the gluten frame of the dough makes it difficult to use buckwheat flour in the production of bread, so it is added to the recipe along with wheat flour [10].…”
Section: Introductionmentioning
confidence: 99%