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MARCH 2011 (published: 01.03.2011)
Number 1(11)
Home > Issue > Application of functional additives and nonconventional kinds
of raw material in the baking industry.
Fedorova R.A., Ponomarenko V.M.
The quality of bread can be improved in various ways, by application of functional additives and nonconventional kinds of raw materials in the following aspects: increase of food value of bread by using high protein the products, new sugar substitutes; applying functional additives when processing rye flour with increased autolytic activity; increase of food value of bread due to application of nonconventional kinds of raw material; intensification of technological process of manufacture of bread and increase of the output; application of new kinds of grain raw materials; using rye flour of new grindings.
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Keywords: functional additives, nonconventional kinds of raw material, enriched bread
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664
Application of functional additives and nonconventional kinds
of raw material in the baking industry.
The quality of bread can be improved in various ways, by application of functional additives and nonconventional kinds of raw materials in the following aspects: increase of food value of bread by using high protein the products, new sugar substitutes; applying functional additives when processing rye flour with increased autolytic activity; increase of food value of bread due to application of nonconventional kinds of raw material; intensification of technological process of manufacture of bread and increase of the output; application of new kinds of grain raw materials; using rye flour of new grindings.
Read the full article
Keywords: functional additives, nonconventional kinds of raw material, enriched bread
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License