Improvement of methodology for assessing technological properties of grain and forecasting bakery product quality

Currently, there is a trend of deterioration in technological properties of wheat grain, which entails natural decrease in the quality of bakery products. As a result, the widespread use of ready-made mixes and quality improvers in the baking industry has become traditional. Achieving the required h...

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Bibliographic Details
Main Authors: P. V. Medvedev, V. A. Fedotov
Format: Article
Published: Maykop State Technological University 2019-09-01
Series:Новые технологии
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