| 发明名称 |
METHOD FOR THE EVALUATION OF BAKING PROPERTIES OF FLOUR CONTAINING PROTEOLYTIC FERMENTS OF CORN-BUGS |
| 摘要 |
A method for the evaluation of baking properties of flour includes hydration and sedimentation of flour, and also analysis of proteolytic activity of flour (A), which is calculated by the difference between the sedimentation residue values obtained by developed and standard methods. |
| 申请公布号 |
UA84798(C2) |
申请公布日期 |
2008.11.25 |
| 申请号 |
UA20070003951 |
申请日期 |
2007.04.10 |
| 申请人 |
TUHAN-BARANOVSKYI DONETSK NATIONAL UNIVERSITY OF ECONOMICS AND COMMERCE |
发明人 |
RIABCHENKO MYKOLA OLEKSANDROVYCH;MYKHALIOVA OLENA MYKOLAIVNA;PRYVALOVA VIKTORIA HENNADIIVNA |
| 分类号 |
|
主分类号 |
|
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
