Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

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.

UDC 664

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

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