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DEVELOPMENT OF THE RECEPTURAL COMPOSITION AND EVALUATION OF THE QUALITY OF BREAD OF BUCKWHEAT
Journal: Young Scientist (Vol.7, No. 1)Publication Date: 2019-01-01
Authors : Dubinina Antonina Popova Tetiana Lenert Svitlana Kholodna Anna;
Page : 189-192
Keywords : bread; buckwheat flour; health improvement; leaven; enzyme preparation; recipe;
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Abstract
The recipe composition of new bread on leaven using buckwheat flour has been theoretically substantiated and experimentally developed. The quality of experimental samples was evaluated with the addition of different amounts of buckwheat flour. The optimum dosage of buckwheat flour was established in the
amount of 30 ... 40% of the total mass of flour.
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Last modified: 2019-06-05 17:00:03