PRIMENENIE KOMPLEKSNOGO ULUCHSHITELYA V PROIZVODSTVE HLEBA BELOGO
Authors:
1.
KNITU
2.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664.6
Language:
Russian
Keywords:
комплексный улучшитель, интенсификация процесса брожения теста, органолептические показатели, показатели качества, сроки сохранения свежести, complex conditioner, intensification of dough fermentation, organoleptic properties, quality, fresh period of storage
Abstract (English):
The influence of complex baking conditioner on dough fermentation and quality of white bread are investigated. It is indicated that the bread with complex baking conditioner and packed at 50 ° С temperature of crumb center has the optimal quality even after 72 hours of storage.
The influence of complex baking conditioner on dough fermentation and quality of white bread are investigated. It is indicated that the bread with complex baking conditioner and packed at 50 ° С temperature of crumb center has the optimal quality even after 72 hours of storage.
Keywords:
комплексный улучшитель, интенсификация процесса брожения теста, органолептические показатели, показатели качества, сроки сохранения свежести, complex conditioner, intensification of dough fermentation, organoleptic properties, quality, fresh period of storage
комплексный улучшитель, интенсификация процесса брожения теста, органолептические показатели, показатели качества, сроки сохранения свежести, complex conditioner, intensification of dough fermentation, organoleptic properties, quality, fresh period of storage
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