Work

Обоснование использования гречневого солода при разработке композиции хлебопекарного улучшителя

Year: 2014

Type: article

Abstract: The choice of buckwheat malt as the functional basis for developing a composition of baking improver was substantiated. It was shown that adding baking improver on the basis of buckwheat malt in the production of bread produced from wheat flour with resistant gluten improves the organoleptic and physico-chemical quality coefficients of finished products.

Source: Food Processing Techniques and Technology

Authors: Коршенко Людмила Олеговна, Чижикова Ольга Григорьевна, Танашкина Татьяна Владимировна, Доценко Сергей Михайлович, Абдулаева Наталья Николаевна, Семенюта Анна Андреевна

Language: Russian

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W81485487

FWCI:

Cites:

Cited by:

Related to: 10