The research evaluate the effect of complex baking improver S-5000 on quality characteristics of bakery products from wheat flour, cooked by an accelerated method. Shown that the addition of S-5000 into the structure of the model test samples resulted in an increase in the porosity of the finished products, increased a moisture content, increased an expiration date and improved their organoleptic properties.
хлебопекарный улучшитель, качественные показатели хлебобулочного изделия, сроки годности, baking improver, quality characteristics of bakery products, expiration date
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