Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments
Дата
2013
Автори
ORCID
DOI
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Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
rye flour, bread, enzymatic additives, ржаная мука, хлеб, ферментные препараты, житнє борошно, хліб, ферментні препарати, кафедра готельно-ресторанної справи
Бібліографічний опис
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.