Influence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation

Autor:	N Yu Bykova, V Ya Chernykh
Rok vydání:	2022
Předmět:	General Medicine General Chemistry
Zdroj:	IOP Conference Series: Earth and Environmental Science. 1052:012026
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/1052/1/012026
Popis:	Preparing rye dough, special attention should be paid to assessing its rheological behavior taking into account the semi-finished product titratable acidity. Water dosage determination for mixing the dough should be carried out taking into account its consistency. At the same time, dough effective viscosity should be determined after mixing. This indicator will exactly allow establishing the baking properties of the processed rye flour. The control of the rye dough fermentation process, which allows determining the optimal duration of dough first proofing and final proofing of dough pieces, should be carried out according to the rate of change in the carbon dioxide volume and the relative change in potentiometric characteristics.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5b3f59b7561118be03458a565dd2c9fe https://doi.org/10.1088/1755-1315/1052/1/012026 Zobrazit plný text záznamu