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Information × Registration Number 0200U001107, 0197U016059 , R & D reports Title Theoretical basises interaction of components of food products with plant now material bio-polimer, for biological fullbodied food product technology develop. popup.stage_title Head Karnaushenko L.I., Registration Date 19-05-2000 Organization Odessa State Academy of Food Technolo-gies popup.description2 . The mechanism of interaction of protein from amaranth cake protein extract with protein of wheat flour dough is scientipically substantiated and experimentally confirmed. The influence of introduction of different quantity of protein ex-tract to baking property of dough and microbio-logical processes of flowing during knead dough and following process of dough forming are in-vestigated. The technology of production of bread products with protein extract from ama-ranth cake is scientifical substantiated. Product Description popup.authors popup.nrat_date 2020-04-03 Close