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Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Bogvilaitė, Veronika
Contributor(s): Kulaitienė, Jurgita
Title: Kviečių grūdų kokybės rodiklių įtaka perdirbimo produktų (krakmolo, glitimo) savybėms
Other Title: Influence of wheat grain quality indicators on the properties of processing products (starch, gluten)
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 85-86
Date: 2018
Abstract: Natural starch is the raw material of the agro-food industry and, more recently, the technology increasingly used in the industry. The polysaccharide analyzed in the article is a widely used, biologically-scaled and recovering natural monomer compound. Gluten is a blend of protein glutin and glutamine, combined with starch in the endosperm of wheat grain. Gliadin and glutamine make up about 80% wheat grain protein. Wheat is the main source of starch and gluten production worldwide. In order to produce high-quality products, raw materials must meet high quality requirements, no exceptions and grains. Comparing the results of the study, after the harvest and after 6 months. It is noted that they are similar. The quality of finished products has had a longer shelf life after harvesting. The number of mycotoxins in the final product has doubled
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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