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...

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Bibliographic Details
Main Authors: V. L. Cheshinskii, G. O. Magomedov, N. P. Zatsepilina, S. G. Gulbagandova
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2015-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/619