INVESTIGATION OF QUALITY INDICATORS OF BREAD STICKS BASED ON FIRST GRADE WHEAT FLOUR, RYE FLOUR AND TABLE BEET POWDER
The article presents the results indicating the prospects of using beet root powder as an enrichment component in the production of bread sticks based on first grade wheat flour and sifted rye flour. This conclusion is based on a significant degree of yeast activation by a suspension of table beet p...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Russo |
| Wydane: |
North-Caucasus Federal University
2023-01-01
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| Seria: | Современная наука и инновации |
| Hasła przedmiotowe: | |
| Dostęp online: | https://msi.elpub.ru/jour/article/view/1379 |
| Etykiety: |
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