METHODS OF PRODUCING WITH OUT YEAST BREAD FROM DIFFERENT CLASSES OF SOFT WHEAT
The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 3 and 4 of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch. It is pro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/203 |
| Summary: | The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 3 and 4 of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch. It is proved that bread obtained from low classes of soft wheat with ion-ozonated water has better quality than bread prepared by the traditional method. |
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| ISSN: | 2304-568X 2710-0839 |