EFFECTIVENESS OF IMPROVER AND EXTRUDED COMPOSITE MIXTURE IN BAKERY

Authors

V. V. Zankin Penza State Technological University
L. I. Kurmaeva Penza State Technological University
R. A. Matlash Penza State Technological University

Keywords:

bakery improvers, ascorbic acid, extruded multi-component mixture

Abstract

The bakery urgent problem of intensification of the process of production of bread, dough rheology control, production of quality fortified foods. A comparative study of the use in the production of bread from wheat flour ascorbic acid and corn extruded composite.

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Published

2015-12-25

Issue

Vol. 2 No. 4 (2015)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

Copyright (c) 2015 V. V. Zankin, L. I. Kurmaeva, R. A. Matlash

Creative Commons License

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

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