{"title":"货架期对面粉品质指标的影响","authors":"I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova","doi":"10.32462/0235-2508-2020-29-12-40-43","DOIUrl":null,"url":null,"abstract":"Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"66 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of shelf life on flour quality indicators\",\"authors\":\"I. V. Fedorovich, M. A. Yanova, E. N. Oleinikova\",\"doi\":\"10.32462/0235-2508-2020-29-12-40-43\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"66 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2020-29-12-40-43\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2020-29-12-40-43","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Influence of shelf life on flour quality indicators
Samples of flour from grain crops (wheat, rye) of the enterprise LLC «Zernoprodukt» of Minusinsk region were investigated in terms of quality. The tendencies of a decrease in the content of protein and sugar and an increase in the content in the process of the studied flour were revealed. It has been established that compliance with temperature parameters, sanitary standards and other required flour conditions at the enterprise requires the quality characteristics of flour throughout the entire storage period. It has been determined that changes in quality indicators are associated with enzymes in its composition, which cause natural biochemical processes.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
