"WEAK" BAKER'S FLOUR BAKERY PROPERTIES IMPROVING METHOD

FIELD: food industry. ^ SUBSTANCE: method of "weak" baker's flour includes adding of soya isolate "Densoya" in quantity 5.0-13.0% to flour weight depending on gluten quality group. ^ EFFECT: proposed method allows to improve weak wheat flour bread quality, increase outcome,...

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Hauptverfasser: PASHCHENKO LJUDMILA PETROVNA, RJABIKINA JULIJA NIKOLAEVNA, TSYGANNIK MARINA ALEKSANDROVNA, CHEREMISINA INNA VLADIMIROVNA
Format: Patent
Sprache:eng ; rus
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