Application of functional additives and nonconventional kinds of raw material in the baking industry.
Annotation
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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Articles in current issue
- School of Physical and Chemical Mechanics
- Technology of the vitaminized bread «VITAMET»
- Psychorheological properties of bread «VITAMET»
- The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution
- The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
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- Topinambur as mean of treatment and preventive maintenance of various diseases
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- Solution to the problem of diffusion in a membrane applied to the separation of emulsions.
- Kinematic synthesis and analysis of slider-crank mechanisms of third class with preset cyclegram and slider guide positon
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- Optimisation of a technological stream multiproduct manufacture of the bakers products
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- The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production
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