Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking
Annotation
The paper considers possibility to use a by-product of flour milling as a nutrient medium component for growing liquid yeast. The influence of second-grade wheat (Durum) flour on half-finished products made on liquid yeasts was studied. It was ascertained that using this flour guarantees sufficiently high content of nutritives in the medium, makes for intensification of the process of half-finished product maturing, results in improvement of biotechnological properties of yeast and quality indices of wheat bread.
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