THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

S. N. Yedygova; Z. N. Khatko; Z. R. Jolov

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Yedygova S.N., Khatko Z.N., Jolov Z.R. THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD. New Technologies. 2022;18(3):36-43. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-3-36-43

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

S. N. Yedygova
FSBEI HE “Maikop State Technological University”
Russian Federation

Saida N. Edygova, Candidate of Technical Sciences, an associate professor of the Department of Food Technology and Caterring, Faculty of Agrarian Technologies

385000, Maikop, Pervomayskaya str., 191

Z. N. Khatko
FSBEI HE “Maikop State Technological University”
Russian Federation

Zuret N. Khatko, Doctor of Technical Sciences, an associate professor, head of the Department of Food Technology and Catering, Faculty of Agrarian Technologies

385000, Maikop, Pervomayskaya str., 191

Z. R. Jolov
FSBEI HE “Maikop State Technological University”
Russian Federation

Zaur R. Dzholov, a Master student of the Department of Food Technology and Catering, Faculty of Agrarian Technologies

385000, Maikop, Pervomayskaya str., 191

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