Effect of baking additives on the technological process and quality of products with corn flour

Authors

  • О. Pysarets Institute of Food Resources NAAS
  • V. Drobot

Keywords:

composite mixture, wheat flour, corn flour, baking additives

Abstract

It was researched the baking additives influence on the course of processes and bread quality with corn processing products and established their optimal dosage to the weight of the composite mixture.

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References

Жигунов Д.А. Мучные смеси из зерновых культур. / Д.А. Жигунов, О.С. Волошенко. – Одесса: Освіта України, 2013. – 156 с.

Моргун В.О. Знову про композиційне борошно / В.О. Моргун, В.В.Горбенко // Зерно і хліб. – 2003. – № 1. – С. 23.

Моргун В. Висока харчова цінність композиційних сумішей з борошна різних зернових / В. Моргун, Д. Жигунов, О.Крошко // Зерно і хліб. – 2010.– № 3. – С. 39.

Использование кукурузной муки в производстве пшеничного хлеба / [Ж.К. Усембаева, Д.Р. Даутканова, С.Д. Мусаева, А.М. Татенов, Б.К. Узабаев] // Хранение и переработка зерна. – 2004. – №11(65). – С. 37-38.

Published

2014-06-25

How to Cite

Pysarets О., & Drobot, V. . (2014). Effect of baking additives on the technological process and quality of products with corn flour. FOOD RESOURCES, 2(02), 40–42. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/416

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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