Technological aspects of the use of spelt flour in bakery

Authors

  • V. Drobot Institute of Food Resources NAAS
  • L. Mikhonok
  • A. Semenova

Keywords:

Spelt flour, baking properties, oat flakes, composite mixture, dry wheat gluten, ascorbic acid

Abstract

It was investigated the baking properties of whole-spelt flour and established the expediency use of its in composite mixtures.

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References

Escarnot E. Comparative study of the content and profiles of macronutrients in spelt and wheat, a review / E. Escarnot, J-M.Jacquemin, R. Agneessens, M. Paquot // Biotechnology, Agronomy, Society and Environment. – 2012. – Vol. 16(2). – P. 243-256

Bojnanská T. The use of spelt wheat (Triticum spelta L.) for baking applications / T. Bojnanská, H. Francáková // Rostl. Výr. – 2002. – Vol. 48. – P. 141-147.

Богатырева Т.Г. Использование полбяной муки в технологии хлебобулочных изделий / Т.Г. Богатырева, Е.В. Иунихина, А.В. Степанова // Хлебопродукты. – 2013. – № 2. – С. 40-43.

Published

2014-06-25

How to Cite

Drobot, V. ., Mikhonok, L. ., & Semenova, A. . (2014). Technological aspects of the use of spelt flour in bakery. FOOD RESOURCES, 2(02), 15–17. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/411

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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