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Information × Registration Number 0217U006179, 0115U000582 , R & D reports Title Formation of product quality pasta production using enzyme preparation popup.stage_title Head Shanina O., Registration Date 21-02-2017 Organization Kharkov national technical university of agriculture name of Vasilenko popup.description2 Ukrainian pasta market in decades Demon current steady growth. In physical terms, the figure is an average of 5 ... 7% in value - more than 18%. The crisis of 2009 affected the nature of consumer preferences by sliding them towards cheaper and more appropriate products, resulting in increasing volumes of realization pasta low price segment. However, recently, with greatly increased demand for premium. Therefore, the market pasta major trends is the expected growth of this segment of high-quality and pasta. Quality flour is a very important factor that is closely related to the conservation form of products after cooking. The correction should be made as processing aids without the use of chemical origin. These factors largely predetermined value and quality of the basic raw material - flour. Contribution to the formation flour pasta as extremely important and require detailed consideration. The study is proof of the usefulness of enzyme supplements as structure improvers pasta dough through to target hliadynovu fraction of gluten.5481 Product Description popup.authors Звєрєв В.О. popup.nrat_date 2020-04-02 Close