USE OF GRAIN ADDITIVES IN BREAD PRODUCTION

Алматы технологиялық университетінің хабаршысы

Zh. K. Nurgozhina¹  L. Zh. Alashbaeva¹  D. A. Shansharova¹  G. M. Kaychibekova¹ 

[1] Almaty Technological University;

关键词: нан;    қарақұмық жармасы;    кеуектілігі;    меншікті көлемі;    формасын сақтауы;    хлеб;    гречневая крупа;    пористость;    удельный объем;    формоустойчивость;    bread;    buckwheat croup;    porosity;    specific volume;    dimensional stability;   

DOI  :  

来源: DOAJ

【 摘 要 】

This paper discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The article discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The introduction of 20% buckwheat, 10% flax seeds, 10% of the “Finnish mix” allowed to obtain improved quality of bakery products and increase its nutritional value.

【 授权许可】

Unknown