INFLUENCE OF CALCIUM IONS ADDITION FROM GLUCONATE AND LACTATE SALTS ON REFINED WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

This study MBFU Lamps analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough.The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices.In the Farinograph test, both forms of calcium ions increased

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Translation of labor values and instructions in a modern family

In modern Russian science the role of various social institutions in shaping the labor values and attitudes of the younger generation is not sufficiently considered.A sociological study conducted by the author in 2018 by distributing questioning among university students in Nizhny Novgorod and their parents considers a wide range of issues related

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Sustainability Assessment of Alternative Strip Clear Cutting Operations for Wood Chip Production in Renaturalization Management of Pine Stands

In Mediterranean regions, afforested areas Safari Friends were planted to ensure the permanence of land cover, and to protect against erosion and to initiate the vegetation processes.For those purposes, pine species were mainly used; however, many of these stands, without silvicultural treatments for over fifty-sixty years, were in a poor state fro

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