USE OF GRAIN ADDITIVES IN BREAD PRODUCTION

Autor:	D. A. Shansharova, Zh. K. Nurgozhina, L. Zh. Alashbaeva, G. M. Kaychibekova
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	нан қарақұмық жармасы кеуектілігі меншікті көлемі формасын сақтауы хлеб гречневая крупа пористость удельный объем формоустойчивость bread buckwheat croup porosity specific volume dimensional stability Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 5-8 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	This paper discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The article discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The introduction of 20% buckwheat, 10% flax seeds, 10% of the “Finnish mix” allowed to obtain improved quality of bakery products and increase its nutritional value.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a77ea6312dbe4256b0ba7bed3c5cac1e Zobrazit plný text záznamu View record in DOAJ