Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
Pavlo Pyvovarov, Tetiana Cheremskaya, Maryna Kolesnikova, Svitlana Iurchenko, Svitlana Andrieieva Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio […]
STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH
Svitlana Oliinyk, Olga Samokhvalova, Nadegda Lapitskaya, Zinoviya Kucheruk The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; […]