Rye-wheat bread production technology in field conditions
Annotation
Panification in field conditions is labor-consuming, demands expenses of a significant amount of time and doesn't guarantee quality of a ready product, especially rye bread or wheat-bread, produced of wholemeal flour. We recommend an additive acidifying complex "Tsitrasol" for preparation of rye and rye-wheaten grades of bread instead of food organic acids or traditional ferment. During research the technology of the accelerated panification from a wheaten wholemeal flour and wheaten of first grade in field conditions is developed and the corresponding copyright certificate is given.
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