Optimization of the technological process of mixed rya-wheat bread production

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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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Hauptverfasser:	Z. M. Kunasheva, M. K. Kodzokova
Format:	Artikel
Sprache:	Russisch
Veröffentlicht:	Maykop State Technological University 2017-12-01
Schriftenreihe:	Новые технологии
Schlagworte:	bread and bakery products rye and wheat dough fermentation acid accumulation formulation shape stability rheological properties
Online-Zugang:	https://newtechology.mkgtu.ru/jour/article/view/63
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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