Improving the recipe and technology of wheat bread with apple pomace
The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2020-09-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2474 |