THE COMPARATIVE ASSESSMENT OF THE BREAD-MAKING IMPROVER INFLUENCE ON THE FROZEN BAKERY PRODUCT QUALITY
Journal: BULLETIN OF KSAU
№ 2
, 2015
Authors:
1.
Sibirskiy federal'nyy universitet
Type:
Article
Pages:
from 101
to 107
Status:
Published
Received:
21.02.2015
Accepted:
23.02.2015
Published:
25.02.2015
Subject area:
664.66.037.5:635.24
Language:
Russian
Keywords:
bread-making improver, frozen dough, bakery products, Jerusalem artichoke flour
Abstract (English):
The research results on the comparative assessment of the influence of the traditional bread-making improver "Frosty" and the new - Jerusalem artichoke flour - on the quality of the frozen yeast dough and the finished products are presented in the article. The possibility of applying the Jerusalem artichoke flour as the natural structure maker for the frozen dough is substantiated, the production technological parameters are determined.
The research results on the comparative assessment of the influence of the traditional bread-making improver "Frosty" and the new - Jerusalem artichoke flour - on the quality of the frozen yeast dough and the finished products are presented in the article. The possibility of applying the Jerusalem artichoke flour as the natural structure maker for the frozen dough is substantiated, the production technological parameters are determined.
Keywords:
bread-making improver, frozen dough, bakery products, Jerusalem artichoke flour
bread-making improver, frozen dough, bakery products, Jerusalem artichoke flour
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