谷物面包生产工艺中干酵母合理用量的选择

Khleboproducty Pub Date : 2021-01-01 DOI:10.32462/0235-2508-2021-30-7-33-35

N. N. Alyokhina, E. Ponomareva, Kh.Yu. Botasheva

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摘要

本文介绍了谷物面包生产工艺中干酵母用量选择的研究结果。确定了生物活性小麦干酵母在面包生产中的最合理添加量为10%和15%，可获得最佳品质的产品，缩短了制作工艺周期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The choice of a rational dosage of dry sourdough in the technology of grain bread

This article presents the results of research on the choice of the dosage of dry sourdough in the technology of grain bread. It is established that the most rational dosages of dry sourdough from bioactivated wheat grain in the production of bread are 10 and 15 %, which allow you to get the best quality products, reduce the technological cycle of their preparation.

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Khleboproducty

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