USE OF SECONDARY RAW MATERIAL OF ANIMAL PRODUCTS IN THE TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS BASED ON WHEAT-AMARANTH MIXTURE

USE OF SECONDARY RAW MATERIAL OF ANIMAL PRODUCTS IN THE TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS BASED ON WHEAT-AMARANTH MIXTURE

Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver. The comparative analysis of the ef...

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Bibliographic Details
Main Authors: ANASTASIA N. SHISHKINA, MADINA K. SADYGOVA, MARIA V. BELOVA, ALEXANDER N. ASTASHOV, ZOYA IV. IVANOVA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
amaranth
fermenting activity
lifting force
whey
wheat flour.
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4923

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