Study of the influence of meals of wheat and oat germs and wild rose fruits on the fermenting microflora activity of rye-wheat dough
S Oliinyk, O Samokhvalova, N Lapitskaya… - Eureka: Life …, 2020 - journal.eu-jr.eu
S Oliinyk, O Samokhvalova, N Lapitskaya, Z Kucheruk
Eureka: Life Sciences, 2020•journal.eu-jr.euThe aim of the research was to study an influence of meals of wheat germs (WGM) and oat
germs (OGM) in amount 10… 20%, and also ones of wild rose fruits (WRFM) in amount 2…
6% of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to
establish an influence of the experimental supplements on main microbiological processes
in it.
germs (OGM) in amount 10… 20%, and also ones of wild rose fruits (WRFM) in amount 2…
6% of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to
establish an influence of the experimental supplements on main microbiological processes
in it.
Abstract
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10… 20%, and also ones of wild rose fruits (WRFM) in amount 2… 6% of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it.
journal.eu-jr.eu
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