Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread

Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread

The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute...

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Bibliographic Details
Main Authors: O. Ya. Kolman, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, E. V. Petrenko
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2023-12-01
Series:Современная наука и инновации
Subjects:
wheat bread
wheat-rye bread
pea protein isolate
apple flour
sprouted green buckwheat flour
sprouted oatmeal flour
wheat germ pomace powder
dough
acidity
Online Access:https://msi.elpub.ru/jour/article/view/1523
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