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ISPC Science and mechanics, Lancaster, USA |
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* Scientific Article * Impact Factor 6.630 |
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Sauir BA, Yussupov GA
THE INFLUENCE OF FINELY GROUND BRAN AND DRY WHEAT GLUTEN ON DOUGH AND BREAD PROPERTIES. |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-05-37-21
DOI: http://dx.doi.org/10.15863/TAS.2016.05.37.21
Language: English
Citation: Sauir BA, Yussupov GA (2016) THE INFLUENCE OF FINELY GROUND BRAN AND DRY WHEAT GLUTEN ON DOUGH AND BREAD PROPERTIES. ISJ Theoretical & Applied Science, 05 (37): 115-118. Soi: http://s-o-i.org/1.1/TAS-05-37-21 Doi: http://dx.doi.org/10.15863/TAS.2016.05.37.21 |
Pages: 115-118
Published: 30.05.2016
Abstract: In this research we explored the influence of finely ground bran and dry wheat gluten (DWG) as a factor influencing the increase of biological and nutritious value of bread. of the finest quality Wheat Flour with low raw gluten content used during the research.
Key words: flour, bran, gluten, bread.
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