Optimization of the technological process of mixed rya-wheat bread production
Abstract
The article considers the influence of temperature and fermentation period on the properties of the dough prepared by the accelerated method and the quality of the finished bread. The processes of acid accumulation and rate of gassing in the dough have been studied, quality indicators of finished products have been determined, methods for determining the specific volume of bread, porosity, shape stability, rheological properties have been studied.
About the Authors
Z. M. Kunasheva
FSBEI HE “Kabardino-Balkarian State University named after V.M. Kokov”
Russian Federation
Russian Federation
M. K. Kodzokova
FSBEI HE “Kabardino-Balkarian State University named after V.M. Kokov”
Russian Federation
Russian Federation
References
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2. Введение в технологию продуктов питания: лабораторный практикум / Кульнева Н.Г. [и др.]. Санкт-Петербург: Троицкий мост, 2012. 120 с.
3. Измерительные методы контроля показателей качества безопасности и продуктов питания: в 2-х ч. Ч. 1. Продукты растительного происхождения / В.В. Шевченко. Санкт-Петербург: Троицкий мост, 2009. 304 с.
Review
For citations:
Kunasheva Z.M., Kodzokova M.K. Optimization of the technological process of mixed rya-wheat bread production. New Technologies. 2017;(4):58-65. (In Russ.)
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