Optimization of the technological process of mixed rya-wheat bread production
The article considers the influence of temperature and fermentation period on the properties of the dough prepared by the accelerated method and the quality of the finished bread. The processes of acid accumulation and rate of gassing in the dough have been studied, quality indicators of finished pr...
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| Главные авторы: | , |
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| Формат: | Статья |
| Язык: | русский |
| Опубликовано: |
Maykop State Technological University
2017-12-01
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| Серии: | Новые технологии |
| Предметы: | |
| Online-ссылка: | https://newtechology.mkgtu.ru/jour/article/view/63 |
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