Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread
In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this reg...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-03-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/245 |