Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking

Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking

The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving the highly porous structure of the crumb of whipped...

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Bibliographic Details
Main Authors: Gazibeg O. Magomedov, Anatoly А. Khvostov, Aleksey А. Zhuravlev, Magomed G. Magomedov, Aleksei S. Taratukhin, Inessa V. Plotnikova
Format: Article
Language:Russian
Published: Kemerovo State University 2022-10-01
Series:Техника и технология пищевых производств
Subjects:
bread
crumb
microwave
baking
porosity
quality
Online Access:https://fptt.ru/en/issues/20632/20576/

Internet

https://fptt.ru/en/issues/20632/20576/

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