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CREATION OF THE IMPROVING AGENT BASED ON LACTIC ACID BACTERIA FOR THE SUPPLEMENTATION OF BREAD
Journal: Science and world (Vol.2, No. 53)Publication Date: 2018-01-30
Authors : Amantayeva A.A. Fazylova K.N. Bektursunova M.Zh. Shaulieva K.T. Orlyuk T.M.;
Page : 8-12
Keywords : improving agents; range; vitamin - mineral values; supplementation of bread; lactic acid bacteria.;
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Abstract
This article is devoted to a question of creation of the improving agent based on lactic acid bacteria for the supplementation of bread. The methods of improving the vitamin - mineral value of grain processing products are considered. The complex baking improvers, which allow expanding the range and improving the quality and nutritional value of flour, are presented.
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Last modified: 2018-08-27 21:24:09