THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and make the appearance of the product noticeable.The pur...

Full description

Bibliographic Details
Main Authors: S. N. Yedygova, Z. N. Khatko, Z. R. Jolov
Format: Article
Language:Russian
Published: Maykop State Technological University 2022-11-01
Series:Новые технологии
Subjects:
bakery products
wheat bread
quality indicators
beet juice
white flour bread
bread quality
dough preparation methods
lifting force
porosity
humidity
acidity
Online Access:https://newtechology.mkgtu.ru/jour/article/view/600

Internet

https://newtechology.mkgtu.ru/jour/article/view/600

Similar Items