Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8505
Title: Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments
Authors: Silchuk, Tatiana
Kovalenko, Anna
Keywords: rye flour
bread
enzymatic additives
ржаная мука
хлеб
ферментные препараты
житнє борошно
хліб
ферментні препарати
кафедра готельно-ресторанної справи
Issue Date: 2013
Citation: Silchuk, T. Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments / T. Silchuk, A. Kovalenko // Nauka i studia. – 2013. – № 10 (78). – P. 60-65.
Abstract: The technological process of dough-making of rye flour on accelerated technology with using of "Ibis" integrated (complex) bakery improvers is investigated. The Influence of "Ibis" improvers on the process of accumulation of acids, structural and mechanical properties of dough and quality of bread is analysed.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/8505
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