ОРГАНОЛЕПТИЧЕСКИЕ И ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ ХЛЕБА ИЗ ПШЕНИЧНОЙ
            МУКИ С ПРИМЕНЕНИЕМ ЭКСТРУДАТА ЯЧМЕНЯ

N. V. Zhivaeva

THE ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF BREAD FROM WHEAT FLOUR WITH BARLEY EXTRUDATE

Authors

N. V. Zhivaeva Penza State Technological University

Keywords:

wheat flour quality, dough, bread, the extrudate barley

Abstract

The effect of the substitution of part of wheat flour in the extrudate barley in the recipe of bread in the finished products.

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pdf (Русский)

Published

2016-05-10

Issue

Vol. 3 No. 1 (2016)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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