СРАВНИТЕЛЬНЫЙ АНАЛИЗ БЕЛКОВО-ПРОТЕИНАЗНОГО КОМПЛЕКСА ХЛЕБОПЕКАРНОЙ ПШЕНИЧНОЙ И АМАРАНТОВОЙ МУКИ

Comparative Analysis of Protein-Proteinase Complex of Breadwheat and Amaranth Flours

Shmalko N. A. ^a

Affiliation

a Kuban State University of Technology

Copyright ©Shmalko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article is devoted to a comparative analysis of protein-proteinase complex of breadwheat flour and amaranth flour in order to determine the prospects of using the latter as a traditional flour replacer in breadmaking. The results of the analysis testify the presence of specific proteins in amaranth flour variety that exhibit high functional properties. This fact makes the use of amaranth flour instead of breadwheat flour in bakery goods production feasible.

Keywords

Protein-proteinase complex, protein fractional composition, functional properties, amaranth flour

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