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The use of flour obtained from wheat of Bashkir breeds in the production of bakery products
Journal: Science Journal "NovaInfo" (Vol.2, No. 85)Publication Date: 2018-06-01
Authors : Gayfullina Dilya Timergazievna; Giniyatullina Dinara Robertovna;
Page : 53-57
Keywords : BREAD; FLOUR; PHYSICO-CHEMICAL INDICATORS; ORGANOLEPTIC INDICATORS; VATAN; TULAYKOVSKAYA-108;
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Abstract
Presented results of the study of the quality of bread from flour of Bashkirian selection varieties "Vatan". Comparison of bread from flour of the grade "Vatan" with bread from flour "Tulaykovskaya" was made.
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Last modified: 2018-06-01 04:55:08