Optimization of the technological process of mixed rya-wheat bread production
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 pr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/63 |
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| _version_ | 1849693032884994048 |
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| author | Z. M. Kunasheva M. K. Kodzokova |
| author_facet | Z. M. Kunasheva M. K. Kodzokova |
| author_sort | Z. M. Kunasheva |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9ae98b52084e4e1997cc43a641d6213d |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2017-12-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-9ae98b52084e4e1997cc43a641d6213d2025-08-20T03:20:33ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292017-12-0104586562Optimization of the technological process of mixed rya-wheat bread productionZ. M. Kunasheva0M. K. Kodzokova1FSBEI HE “Kabardino-Balkarian State University named after V.M. Kokov”FSBEI HE “Kabardino-Balkarian State University named after V.M. Kokov”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.https://newtechology.mkgtu.ru/jour/article/view/63bread and bakery productsrye and wheat doughfermentationacid accumulationformulationshape stabilityrheological properties |
| spellingShingle | Z. M. Kunasheva M. K. Kodzokova Optimization of the technological process of mixed rya-wheat bread production Новые технологии bread and bakery products rye and wheat dough fermentation acid accumulation formulation shape stability rheological properties |
| title | Optimization of the technological process of mixed rya-wheat bread production |
| title_full | Optimization of the technological process of mixed rya-wheat bread production |
| title_fullStr | Optimization of the technological process of mixed rya-wheat bread production |
| title_full_unstemmed | Optimization of the technological process of mixed rya-wheat bread production |
| title_short | Optimization of the technological process of mixed rya-wheat bread production |
| title_sort | optimization of the technological process of mixed rya wheat bread production |
| topic | bread and bakery products rye and wheat dough fermentation acid accumulation formulation shape stability rheological properties |
| url | https://newtechology.mkgtu.ru/jour/article/view/63 |
| work_keys_str_mv | AT zmkunasheva optimizationofthetechnologicalprocessofmixedryawheatbreadproduction AT mkkodzokova optimizationofthetechnologicalprocessofmixedryawheatbreadproduction |