ПУТИ УЛУЧШЕНИЯ КАЧЕСТВА ХЛЕБА ИЗ ПШЕНИЧНОЙ МУКИ

I. A. Bulaev

WAYS TO IMPROVE THE QUALITY OF BREAD MADE FROM WHEAT FLOUR

Authors

I. A. Bulaev Penza State Technological University

Keywords:

wheat flour, the quality, batter, bread improvers, extrudates millet

Abstract

Studied process of making bread from wheat flour and studied the effect of complex improver ingredients and extruded barley quality products.

Downloads

pdf (Русский)

Published

2015-11-11

Issue

Vol. 2 No. 3 (2015)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

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

Similar Articles

A.I. Skomorokhova, A.A. Zavyalov, Yu.V. Rodionov, A.S. Zorin, DEVELOPMENT OF THE MODE OF VACUUM DRYING PEPPER GRADE «LASTOCHKA» , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
Z.A. Bochkareva, A.I. Sushentsova, MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
S.G. Kulikova, S.V. Chekaikin, THE ANALYSIS OF SYSTEM EFFECTIVENESS OF MANAGEMENT OF SAFETY HASSP IN ZAO «PENZENSKAJA KONDITERSKAJA FABRIKA» , Innovative Machinery And Technology: Vol. 6 No. 2 (2019)
D.I. Frolov, EFFICIENCY AND ENERGY CONSUMPTION IN THE PROCESS OF MANUFACTURE OF CORN EXTRUDES , Innovative Machinery And Technology: Vol. 6 No. 2 (2019)
A.A. Kurochkin, METHOD OF PRODUCTION OF FEED FROM WASTE ANIMAL AND VEGETABLE ORIGIN WITH HIGH HUMIDITY INGREDIENTS , Innovative Machinery And Technology: Vol. 6 No. 2 (2019)
A.N. Omarov, E.K. Kairgaliyev, A.A. Bakytkaliev, THEORETICAL JUSTIFICATION OF APPLICATION OF FORCES WITH SPINNISH SPRAY , Innovative Machinery And Technology: Vol. 6 No. 1 (2019)
S.V. Zinoviev, COMPARISON OF THE COMPOSITION OF NUTRITIONAL SUBSTANCES IN A FRESH AND COMPOSITE BIRD LITTER , Innovative Machinery And Technology: Vol. 6 No. 1 (2019)
A.A. Kurochkin, A.N. Kudrina, SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUDING SEEDS ZUCCHINI , Innovative Machinery And Technology: Vol. 6 No. 1 (2019)
G.V. Shaburova, E.A. Lukyanova, FRUITS AND BERRIES IN TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY PRODUCTS , Innovative Machinery And Technology: Vol. 5 No. 4 (2018)
A.P. Smolianova, Y.V. Blinokhvatova, THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS , Innovative Machinery And Technology: Vol. 5 No. 4 (2018)

<< < 7 8 9 10 11 12 13 14 > >>

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

V. S. Nikolaev, I. A. Proshin, I. A. Bulaev, MODELING OF TENSION IN FORCE CONVERTER ELEMENTS ON THE BASIS OF APPLICATION PROGRAMS, REALIZING A METHOD OF FINAL ELEMENTS , Innovative Machinery And Technology: Vol. 2 No. 4 (2015)