THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY

Article Russian OPEN
E. I. Ponomareva; N. N. Alekhinа; I. A. Bakayeva;
(2014)
  • Publisher: Voronezh state university of engineering technologies
  • Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202)
  • Related identifiers: doi: 10.20914/2310-1202-2014-3-106-109
  • Subject: bread | TP368-456 | bioactivated grains | wheat germ | quality indicators | yeast | Food processing and manufacture
    mesheuropmc: food and beverages

Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-... View more
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