Rye-wheat bread production technology in field conditions Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Rye-wheat bread production technology in field conditions

UDC 663, 664

Rye-wheat bread production technology in field conditions

Gromcev S.A., Громцев А.С., Червяков О.М.

Panification in field conditions is labor-consuming, demands expenses of a significant amount of time and doesn't guarantee quality of a ready product, especially rye bread or wheat-bread, produced of wholemeal flour. We recommend an additive acidifying complex "Tsitrasol" for preparation of rye and rye-wheaten grades of bread instead of food organic acids or traditional ferment. During research the technology of the accelerated panification from a wheaten wholemeal flour and wheaten of first grade in field conditions is developed and the corresponding copyright certificate is given.
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Keywords: Field Bakery, the technology, the accelerated way, tsitrasol

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