![Processes and equipment for food production](/images/mag-ihbt.png)
The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread
![Processes and equipment for food production](/images/mag-ihbt.png)
Annotation
Using hydrolytic mixture of water and buckwheat flour improves biotechnological properties of yeast, increases gas production, raises the acidity of dough, raises content of gluten and reduces its elastic properties.
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