About the issue
SEPTEMER 2013 (published: 01.09.2013)
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.
Read the full article
Field Bakery, the technology, the accelerated way, tsitrasol
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2023, All rights reserved
Development by ITMO University © 2013