Technology and Theory of Mechanically Activated Water in Bakery Industry
Introduction. Bakery products are an important part of traditional Russian menu. Activated water helps to improve the quality of flour products. The present research objective was (1) to activate water with mechanical energy to change the physicochemical properties of the dough; (2) to evaluate the...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2021-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/upload/journals/fptt/63/12.pdf |
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