Change in polysaccharide content in grain raw material during preparation for producing whole grain bread under enzymatic hydrolysis conditions

• DOI: 10.3103/s1068367408060207
• Publication Date: 2009-02-24T10:15:08Z
• Authors: E. A. Kuznetsova; S. Ya. Koryachkina; L. V. Cherepnina
• Keywords: Triticale; Enzymatic Hydrolysis; Plant biochemistry

Results of investigating the effect of enzymatic treatment during soaking of wheat and triticale grain on a change in its moisture and polysaccharide content in the grain mass are presented. The expediency of using the preparation Celloviridin G20x when preparing grain for producing whole grain bread is shown.