SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT / ОБОСНОВАНИЕ ИСПОЛЬЗОВАНИЯ ГРЕЧНЕВОГО СОЛОДА ПРИ РАЗРАБОТКЕ КОМПОЗИЦИИ ХЛЕБОПЕКАРНОГО УЛУЧШИТЕЛЯ

The choice of buckwheat malt as the functional basis for developing a composition of baking improver was substantiated. It was shown that adding baking improver on the basis of buckwheat malt in the production of bread produced from wheat flour with resistant gluten improves the organoleptic and phy...

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Bibliographic Details
Published in:	Tehnika i tehnologiâ piŝevyh proizvodstv (Online) Vol. 32; no. 1
Main Authors:	LO, Korshenko, Chizhikova, O G, Tanashkina, T V, Dotsenko, S M, Abdulaeva, N N, Semenyuta, A A
Format:	Journal Article
Language:	Russian
Published:	Kemerovo Kemerovo Institute of Food Science and Technology 01-01-2014
Subjects:	Agricultural production Baking Bread Buckwheat Gluten Malt Wheat
Online Access:	Get full text
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Summary:	The choice of buckwheat malt as the functional basis for developing a composition of baking improver was substantiated. It was shown that adding baking improver on the basis of buckwheat malt in the production of bread produced from wheat flour with resistant gluten improves the organoleptic and physico-chemical quality coefficients of finished products. Обоснован выбор гречневого солода в качестве функциональной основы при создании композиции хлебопекарного улучшителя. Показано, что добавка хлебопекарного улучшителя на основе гречневого солода при производстве хлеба из пшеничной муки с «крепкой» клейковиной улучшает органолептические и физико-химические показатели качества готовых изделий.
ISSN:	2074-9414 2313-1748