Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2023-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21711/21718/ |