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Розробка технології прискореного методу отримання бездріжджових хлібобулочних виробів із пшеничного борошна

Autor: Iztayev, Bauyrzhan, Yakiyayeva , Madina, Magomedov, Magomed, Iztayev, Auyelbek, Kenzhekhojayev, Makhamedkali, Spandiyarov, Yerman

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production; 50-57
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 50-57
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 50-57

This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::c2f8407a97dfb464b14ea6d61d04e6ec
http://journals.uran.ua/eejet/article/view/238148

Devising technology of the accelerated method for making yeast-free bakery products from wheat flour.

Autor: Iztayev, Bauyrzhan, Yakiyayeva, Madina, Magomedov, Magomed, Iztayev, Auyelbek, Kenzhekhojayev, Makhamedkali, Spandiyarov, Yerman

Publikováno v: Eastern-European Journal of Enterprise Technologies; 9/7/2021, Vol. 112 Issue 4/11, p50-57, 8p