ИСПОЛЬЗОВАНИЕ ПРОДУКТОВ ПЕРЕРАБОТКИ ЯЧМЕНЯ В ХЛЕБОПЕЧЕНИИ

G. V. Shaburova; P. K. Voronina

USING THE PRODUCTS OF PROCESSING BARLEY IN BAKERY

Authors

G. V. Shaburova Penza State Technological University
P. K. Voronina Penza State Technological University

Keywords:

extrusion processing, barley, wheat flour, bread technology

Abstract

The results of research of development of science-based technology solutions The technology of bread from wheat flour with extruded barley.

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pdf (Русский)

Published

2015-11-11

Issue

Vol. 2 No. 3 (2015)

Section

FOOD TECHNOLOGY

License

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

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