Publication
RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS
(STEF92 Technology, 2018-06-20, Cristina Constantinescu)
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It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retai...
Advances in Biotechnology2018