Study of the influence of additives of nettle extracts on the processes of formation of the gluten complex of wheat dough

Please use this identifier to cite or link to this item: https://repository.hneu.edu.ua/handle/123456789/41150

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DC Field	Value	Language
dc.contributor.author	Kramarenko D.	-
dc.contributor.author	Girenko N.	-
dc.date.accessioned	2026-06-30T09:21:28Z	-
dc.date.available	2026-06-30T09:21:28Z	-
dc.date.issued	2026	-
dc.identifier.citation	Kramarenko D. Study of the influence of additives of nettle extracts on the processes of formation of the gluten complex of wheat dough / D. Kramarenko, N. Girenko // Science Bulletin of Poltava University of Economics and Trade. Series "Technical Sciences&quot". - 2026. - № 1. - Р. 15-24.	uk_UA
dc.identifier.uri	https://repository.hneu.edu.ua/handle/123456789/41150	-
dc.description.abstract	The aim of the article is a comprehensive study of the effect of additives of Urtica dioica L. extracts on the processes of gluten complex formation in wheat yeast dough to substantiate the feasibility of their use in the production technologies of functional bakery products with high nutritional value.	uk_UA
dc.language.iso	en	uk_UA
dc.subject	nettle (Urtica dioica L.)	uk_UA
dc.subject	gluten complex	uk_UA
dc.subject	wheat dough	uk_UA
dc.subject	rheological properties	uk_UA
dc.subject	plant extracts	uk_UA
dc.subject	functional bakery products	uk_UA
dc.subject	gas formation	uk_UA
dc.subject	sugar formation	uk_UA
dc.subject	proteolysis	uk_UA
dc.subject	ascorbic acid	uk_UA
dc.title	Study of the influence of additives of nettle extracts on the processes of formation of the gluten complex of wheat dough	uk_UA
dc.type	Article	uk_UA
Appears in Collections:	Статті (ГРБКТ)

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Дослідження впливу добавок екстрактів кропиви дводомної на процеси формування клейковинного комплексу пшеничного тіста.pdf		592,64 kB	Adobe PDF	View/Open