Studying the effect of sesame flour on the technological properties of dough and bread quality

Studying the effect of sesame flour on the technological properties of dough and bread quality

It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assor...

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Bibliographic Details
Main Authors: Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk
Format: Article
Language:English
Published: PC Technology Center 2018-06-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
wheat bread
sesame flour
staling
gluten
structural-mechanical properties of dough
Online Access:http://journals.uran.ua/eejet/article/view/133233

Internet

http://journals.uran.ua/eejet/article/view/133233

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