Devising technology of the accelerated method for making yeast-free bakery products from wheat flour
This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-08-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/238148 |