THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and make the appearance of the product noticeable.The pur...

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Autors principals:	S. N. Yedygova, Z. N. Khatko, Z. R. Jolov
Format:	Artigo
Idioma:	Russo
Publicat:	Maykop State Technological University 2022-11-01
Col·lecció:	Новые технологии
Matèries:	bakery products wheat bread quality indicators beet juice white flour bread bread quality dough preparation methods lifting force porosity humidity acidity
Accés en línia:	https://newtechology.mkgtu.ru/jour/article/view/600
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