THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR

THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR

Development of new formulas and technologies of bakery and flour confectionery of high nutrition value is advantageous for the food industry. The increase of bakery product assortment is due to the use of additional raw materials, one of which is rice bran. The rice bran selected at the Krasnodar Te...

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Bibliographic Details
Main Authors: Boldina A.A., Sokol N.V., Sanzharovsckaya N.S.
Format: Article
Language:Russian
Published: Kemerovo State University 2016-03-01
Series:Техника и технология пищевых производств
Subjects:
wheat flour
bread-making properties
functional product
rice bran
gluten
Online Access:http://fptt.ru/stories/archive/40/1.pdf

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