Development of a complex bakery improver «Freshness SMS Super» to extend the freshness of wheat bread
The object of research is wheat bread, one of the biggest drawbacks of which is staling during storage. The intensity of the processes in the finished product, which determine the staling, depend on the quality of the raw materials, in particular, the baking properties of the flour. The solution to...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-04-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/141248 |