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Study of hydration germinated soriz flour

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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


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