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http://repository.hneu.edu.ua/handle/123456789/28122| Title: | Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass |
| Authors: | Khaustova T. Fedak N. Andrieieva S. Dikhtyar A. |
| Keywords: | sautéed wheat flour sautéing parameters hydrothermal treatment properties of flour, waterabsorbing capacity croquette mas |
| Issue Date: | 2018 |
| Citation: | Khaustova T. Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass / T. Khaustova, N. Fedak, S. Andrieieva et al. // Eastern-European Journal of Enterprise Technologiesю – 2018. – № 6/11 (96). – Р. 77-82. |
| Abstract: | The paper reports a study into the influence of parameters (temperature and duration) of sautéing wheat flour on its waterabsorbing capacity at hydrothermal treatment. It was established that heating the samples of flour slurry in the temperature range of 80...90 °C accelerates the waterabsorbing capacity. The samples of wheat flour sautéed at a temperature of 110...120 °C reached the maximal indicators of waterabsorbing capacity over 10...20 minutes. Results of this research are important in order to control the degree of swelling of the sautéed flour in the technology of a croquette mass. |
| URI: | http://repository.hneu.edu.ua/handle/123456789/28122 |
| Appears in Collections: | Статті (ГРБ) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Khaustova T.M. Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass.pdf | 4,59 MB | Adobe PDF | View/Open |
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