| Abstrakt: |
Researchers from Ternopil Ivan Puluj National Technical University in Ukraine have conducted a study on improving the baking properties of wheat flour. They analyzed the causes of problems with grain and flour and considered ways to solve them from the perspective of bakers. The researchers found that using a fruit and vegetable concentrate as a food additive improved the quality of the flour and resulted in bread with acceptable volume, stability, porosity, and taste. The additive also increased the nutritional value of the bread by enriching it with organic acids and biologically active substances. The study concluded that using this additive can speed up the bread production process. [Extracted from the article] |
