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ANALYSE DES FRACTIONS OBTENUES LORS DE LA MOUTURE EXPERIMENTALE DE CERTAINES VARIETES DE SIEGLE D’AUTOMNE


BANU IULIANA
FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA E-MAIL: IULIANA.BANU@UGAL.RO

Issue:

SCSCC6, Volume VII, No. 3

Section:

Volume VII - No. 3 (2006)

Abstract:

The rye varieties has been made at the BĂĽhler laboratory aggregate using a technical scheme made of one passage of pre-grinding, three break roller passages, three reduction passages. The grinding fractions have been analyzed chemical-physically and biochemically. Flour fractions obtained differ qualitatively and quantitatively. The chemical composition of these fractions is function of the contents in different parts of the rye grain. The cumulative contents of total pentosanes and of a-amylase in the grinding fractions function of the extraction we get a curve similar to the cumulative curve of the ash contents function of the extraction.

Keywords:

rye, grinding fractions, chemical and biochemical indices.

Code [ID]:

CSCC6200607V03S01A0012 [0001123]

Full paper:

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