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Application of functional additives and nonconventional kinds of raw material in the baking industry.

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The quality of bread can be improved in various ways, by application of functional additives and nonconventional kinds of raw materials in the following aspects: increase of food value of bread by using high protein the products, new sugar substitutes; applying functional additives when processing rye flour with increased autolytic activity; increase of food value of bread due to application of nonconventional kinds of raw material; intensification of technological process of manufacture of bread and increase of the output; application of new kinds of grain raw materials; using rye flour of new grindings.

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