Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products

The object of research in the work is wheat bread, enriched with a mixture of sprouted grains. In sprouted grains due to the technology of soaking, the process of sprouting and drying, natural properties are preserved and multiplied. The protein contained in the sprouted grain of wheat, oats, barley...

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Bibliographic Details
Main Authors: Liudmyla Burchenko, Olena Bilyk, Yulia Bondarenko, Inna Perederii, Oksana Kochubei-Lytvynenko
Format: Article
Published: PC Technology Center 2018-05-01
Series:Tehnologìčnij Audit ta Rezervi Virobnictva
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