Technological Properties of Wheat-Triticale-Rye Flour

Roman Khazhsetovich Kandrokov, Irina Uruzmagovna Kusova, Aleksandr Alekseevich Ryndin and Natalia Aleksandrovna Berezina
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Aleksandr Alekseevich Ryndin: Department of Grains, Bakery and Confectionery Technologies, Institute “Food Systems and Health-Saving Technologies†, Moscow State University of Food Production Volokolamskoye shosse 11, Russia
Natalia Aleksandrovna Berezina: Federal State Budgetary Educational Institution of Higher Education “Oryol State Agrarian University named after N.V. Parakhina†, Generala Rodina st., 69, Oryol, Russia

Biomedical Journal of Scientific & Technical Research, 2021, vol. 39, issue 3, 31372-31378

Abstract: The purpose and objectives of the research is to develop a technology for processing wheat-triticale-rye grain mixture and determine the baking properties of the obtained wheat-triticale-rye flour....

Keywords: Wheat; Triticale; Rye; Grain Mixture; Clearance Yield; Wheat-Triticale-Rye Flour; Baking Properties; Higher Nutritional (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:39:y:2021:i:3:p:31372-31378

DOI: 10.26717/BJSTR.2021.39.006305

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