Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments

Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/8505

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DC Field	Value	Language
dc.contributor.author	Silchuk, Tatiana	-
dc.contributor.author	Kovalenko, Anna	-
dc.date.accessioned	2013-06-27T06:00:54Z	-
dc.date.available	2013-06-27T06:00:54Z	-
dc.date.issued	2013	-
dc.identifier.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.	uk_UK
dc.identifier.uri	http://dspace.nuft.edu.ua/jspui/handle/123456789/8505	-
dc.description.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.	uk_UK
dc.language.iso	en	uk_UK
dc.subject	rye flour	uk_UK
dc.subject	bread	uk_UK
dc.subject	enzymatic additives	uk_UK
dc.subject	ржаная мука	uk_UK
dc.subject	хлеб	uk_UK
dc.subject	ферментные препараты	uk_UK
dc.subject	житнє борошно	uk_UK
dc.subject	хліб	uk_UK
dc.subject	ферментні препарати	uk_UK
dc.subject	кафедра готельно-ресторанної справи	-
dc.title	Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments	uk_UK
dc.type	Article	uk_UK
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