Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.6
Issue:2 (20)
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Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread
Annotation
The found that the use of buckwheat flour in osaharennoj infusion at a dose of 75% affects the properties of gluten, making it stronger, firmer, more elastic, translates in terms of quality, flexibility and expandability in a 2 team quality, which results in a decline of 14.5% and 7.7% porosity. the specific volume of wheat bread.
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