DEVELOPMENT OF TECHNOLOGY FOR COOKING YEAST-FREE BAKERY PRODUCTS
Content type:Original research
Published: 03-02-2022
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The object of research is
The following raw materials were used in the current work: flour of the highest, first, and second g
The aim of research is to
The main hypothesis of this study assumed that there is a fundamental possibility to expand the rang
Paper title
DEVELOPMENT OF TECHNOLOGY FOR COOKING YEAST-FREE BAKERY PRODUCTS
Keywords
yeast-free bread, wheat flour, technology, accelerated method, dough, mechanical loosening
Main scientific results imply the following
This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method.
Scope of application
The accelerated technology of mechanical loosening of dough is practically applied in the preparation of bakery and flour confectionery.
Limitations for practical use
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