DEVELOPMENT OF THE PRODUCTION LINE HOP-PUMPKIN LEAVEN

Abstract

The article provides a method and means for the preparation of hop-pumpkin sourdough, rye bread enriches - Wheat biologically active substances, which is reflected data nutrientnogo balance. A sketch diagram for the production of hop-pumpkin leaven, with the possibility of drying. As the main process equipment selected two-stage convective drying vacuum-impulse dryer, for which the optimal mode.