Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.6
Issue:2 (20)
Download PDF365 Kbyte
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.