OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES

With the development of new trends in healthy eating, for consumer satisfaction, with aim to expand the range of bakery products and enrich bread with biologically active compounds of hops, bread production with the addition of cones of this unique plant in terms of bitter and polyphenolic substance...

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Hlavní autoři:	L. Protsenko, N. Koshitska, S. Ryzhuk, O. Svirchevska, A. Bober, S. Gunko, I. Bober
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Odesa National University of Technology 2025-08-01
Edice:	Harčova Nauka ì Tehnologìâ
Témata:	bread hop hop sourdough hop variety alpha acids quality indicators
On-line přístup:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/3188
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!