Development of innovative technologies for whole-wheat flour products of different classes
Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were u...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2020-02-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2367 |