THE EFFECT TYPE OF RAW MATERIAL AND TECHNOLOGY OF PRODUCTION ON THE QUALITY OF WHEAT-HEMP BREAD

The research belongs to the field of the technology bread production. Wheat bread is the most widespread food product that included in the rations of a large part of people. However, it has an unbalanced chemical composition in terms of dietary fiber, vitamins and minerals. To improve its nutritiona...

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Autors principals:	S. Gunko, O. Naumenko, I. Нetmаn, A. Bober, H. Podpriatov, V. Nasikovskyi, V. Zavhorodnii, V. Voitsekhivskyi
Format:	Artigo
Idioma:	Inglês
Publicat:	Odesa National University of Technology 2025-12-01
Col·lecció:	Harčova Nauka ì Tehnologìâ
Matèries:	hemp seeds flour bread sponge method one-stage method quality
Accés en línia:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/3300
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