Accelerated technology for bread preparation using activated water
In this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2023-06-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1881 |