USE OF GRAIN ADDITIVES IN BREAD PRODUCTION
Autor: | D. A. Shansharova, Zh. K. Nurgozhina, L. Zh. Alashbaeva, G. M. Kaychibekova |
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Jazyk: | English<br />Kazakh<br />Russian |
Rok vydání: | 2021 |
Předmět: | |
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 |
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