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

dc.contributor.author	Kramarenko D.
dc.contributor.author	Girenko N.
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.
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.
dc.identifier.uri	https://repository.hneu.edu.ua/handle/123456789/41150
dc.language.iso	en
dc.subject	nettle (Urtica dioica L.)
dc.subject	gluten complex
dc.subject	wheat dough
dc.subject	rheological properties
dc.subject	plant extracts
dc.subject	functional bakery products
dc.subject	gas formation
dc.subject	sugar formation
dc.subject	proteolysis
dc.subject	ascorbic acid
dc.title	Study of the influence of additives of nettle extracts on the processes of formation of the gluten complex of wheat dough
dc.type	Article

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