Improving the recipe for wheat bread by introducing various dosages of herbal sage powder
The article includes the results of research on the effect of different dosages of sage powder on quality indicators of wheat flour of the highest grade, dough and baked bread. Insignificant changes in the moisture content of mixture samples, an increase in titratable acidity, and a decrease in the...
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| Main Author: | |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2024-05-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1591 |
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