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https://repository.hneu.edu.ua/handle/123456789/41150| Title: | Study of the influence of additives of nettle extracts on the processes of formation of the gluten complex of wheat dough |
| Authors: | Kramarenko D. Girenko N. |
| Keywords: | nettle (Urtica dioica L.) gluten complex wheat dough rheological properties plant extracts functional bakery products gas formation sugar formation proteolysis ascorbic acid |
| Issue Date: | 2026 |
| 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"". - 2026. - № 1. - Р. 15-24. |
| 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. |
| URI: | https://repository.hneu.edu.ua/handle/123456789/41150 |
| Appears in Collections: | Статті (ГРБКТ) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Дослідження впливу добавок екстрактів кропиви дводомної на процеси формування клейковинного комплексу пшеничного тіста.pdf | 592,64 kB | Adobe PDF | View/Open |
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