Bread production technology modelling using hop starter in ovens of various types
The article studies the processes of structure formation of baked dough pieces using wheat and hop starters and changes in the properties of finished products and semi-finished products depending on the baking methods. A whole complex of physical, chemical and biochemical processes takes place in th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2020-11-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/354 |
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