Broslavtseva I. Improving the process of forming final products in the technology of grade wheat milling

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U006652

Thesis Registration Form

0413U006652.pdf

Applicant for

Specialization

  • 05.18.02 - Технологія зернових, бобових, круп`яних продуктів і комбікормів, олійних і луб`яних культур

25-10-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The dissertation is devoted to the improvement of the formation of final products in the technology of grade wheat milling with a view to produce a different purpose flour. Researched technological, biochemical, and baking properties, held correlation analysis of the quality of individual flour streams from various systems of grade wheat milling. The influence of grinding and sorting conditions on change of quality of individual flour streams is established. Scientifically and tentatively justified the system of decision-making on formation of varieties of flour , depending on their purpose.

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Files

Автореферат Брославцева І.В..pdf

Дисертація Брославцева І.В..pdf

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