THE COMPARISION OF CARBOHYDRATE-AMYLASE COMPLEXES OF WHEAT AND SPELT FLOUR

Authors

  • А. Semenova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Pysarets Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Drobot National University of Food Technologies, Kyiv, Ukraine

Keywords:

whole-wheat flour, whole-spelt flour, carbohydrate-amylase complex, amylogram

Abstract

The article presents a comparative study of carbohydrate-amylase complex ofwhole-spelt and whole-wheatflours. Investigation has shown that whole-spelt flour has lower gasproduction capacity than whole-wheat flour, because of the smaller amount of its own sugar,activity of amylolytic enzymes and availability starch grains of enzyme action. Also, determinationof dough properties by amylogram has shown that spelt starch granules gelatinize earlier but haveconsiderably lower maximum viscosity than soft wheat.

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References

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Published

2016-12-25

How to Cite

Semenova А., Pysarets, O., & Drobot, V. (2016). THE COMPARISION OF CARBOHYDRATE-AMYLASE COMPLEXES OF WHEAT AND SPELT FLOUR. FOOD RESOURCES, 4(07), 178–182. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/273

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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