Study of hydration germinated soriz flour

dc.contributor.author	POPESCU, Liliana
dc.date.accessioned	2019-11-06T11:36:43Z
dc.date.available	2019-11-06T11:36:43Z
dc.date.issued	2012
dc.identifier.citation	POPESCU, Liliana. Study of hydration germinated soriz flour. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 73-78. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6220
dc.description.abstract	Hydration capacity and water retention of germinated soriz flour increases with the increasing dispersion of flour, both in case of untreated and heat treated flour, maximum values of hydration were recorded for flour with granulation of 160 -140μ. Heat treatment of flour (tempering at 1800C) causes partial gelatinization of starch and leads to more pronounced hydration of flour and the increase of water retention. During the hydration of flour occurs partial diffusion of proteins in the hydration environment.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	flour of germinated soriz	en_US
dc.subject	hydration capacity	en_US
dc.subject	water retention capacity	en_US
dc.title	Study of hydration germinated soriz flour	en_US
dc.type	Article	en_US