Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2023-06-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21711/21754/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!