Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratio...

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Bibliographic Details
Main Authors: A. A. Gryaznov, J. A. Letyago, R. I. Belkina, E. I. Ponomareva
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2019-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
mix flour, grain hulless barley, gluten, dough rheology, baking quality
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/2114

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