The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

Andreev A.N., Pleshanova N.N.

Using hydrolytic mixture of water and buckwheat flour improves biotechnological properties of yeast, increases gas production, raises the acidity of dough, raises content of gluten and reduces its elastic properties.
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Keywords: wheat flour, buckwheat flour, hydrolytic mixture of water and flour, gluten, quality.

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