Impact on the quality of drinking water bakeries properties wheat flour

Simakova, Olga and Сімакова, Ольга Олександрівна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Omelnytska, Viktoriia and Омельницька, Вікторія Олексіївна (2017) Impact on the quality of drinking water bakeries properties wheat flour. Обладнання та технології харчових виробництв (35). pp. 25-31. ISSN 2079-4827

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Abstract

The purpose of the article is to study the effect of heavy metals on the baking quality of wheat flour. The study used a technique for determining the activity of amylolytic and proteolytic enzymes of raw materials. It proved that heavy metal cations adversely affect the biological activity of proteolytic enzymes of flour they deprive ellastichnogo gluten, which may adversely affect the protein when the test frame and baking, as a result, the quality of the finished product. It is proved that the water is contaminated by impurities of heavy metals, particularly lead , and nickel, can worsen the ability of gas-retaining semi test. The pollution of water, which is used for the preparation of the dough during baking bread, particularly heavy metal cations, which are inhibitors of most enzymes, plays a very important role in ensuring the quality of the finished product that requires careful monitoring of its purity.

Item Type: Article
Uncontrolled Keywords: wheat flour, yeast dough, proteolytic enzymes, amylolytic enzymes, heavy metals, cations, water, gluten
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 05 Sep 2019 06:59
Last Modified: 05 Sep 2019 06:59
URI: http://elibrary.donnuet.edu.ua/id/eprint/1540

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