Production without yeast bread from soft wheat flour low class
The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 5 and low grade 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 an...
| 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/271 |