The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

In article results of research of influence of application of technological (TAM) “Enzo Way 5.02” (limited liability company “grain Ingredient”) while softening wheat on physical-chemical, structural-mechanical and microbiological indicators of bread from wheat flour first grade. It is established t...

Full description

Bibliographic Details
Main Authors: V. V. Petrichenko, E. I. Ponomareva, M. G. Ivanov, E. V. Zubkova
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2017-05-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
technological auxiliary means “way enzo 5.02”, structurally-mechanical characteristics, physical-chemical indicators, microbiological indicators bread from wheat flour first grade, indicators of quality of bread
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/1359

Internet

https://www.vestnik-vsuet.ru/vguit/article/view/1359

Similar Items