Influence of the Degree of Grain Damage by the Bug Turtle on Its Bakery Properties

Abstract

The paper presents the results of experimental studies and theoretical generalization and analysis of published literature data, scientifically substantiated technologies for obtaining high-quality varieties of flour, from grain with reduced biological properties, frost-hardening, sprouting infected with field pests, etc. To characterize the biochemical characteristics of the grain, we studied its chemical composition, the distribution of chemicals over anatomical parts and the activity of enzymes, primarily proteolytic and amylolytic. Influence of the electromagnetic field on the properties of gluten