THE INFLUENCE OF DISPERSION OF FLOUR’S PARTICLES FROM WHOLE-GRAIN WHEAT AND DISPERSED GRAIN MASS ON STRUCTURE FORMATION OF DOUGH AND BREAD
Summary. On structure of "whipped" bread and dough is influenced by many factors, one of which is a dispersion of particles of flour. In this regard, was determined to investigate the structure formation processes of bread depending on the dispersity of the particles of flour. For this I h...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2015-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/619 |