KoryachkinA S.Y.
1
Matveeva T.V.
1
Akhmedova D.K.
1
1 FGBOU VPO «The State university is an uchebno-nauchno-proizvodstvennyy complex»
To determine the expediency of inulin and oligofructose use as an additive giving the bread functional properties, the effect of inulin and oligofructose on quality parameters of baking premium wheat and rye flour and pressed baker’s yeast was investigated.
202 KB
inulin
oligofructose
premium wheat and rye flour
pressed baker’s yeast
1. Koryachkin V.P. Physicomechanical properties of raw materials and finished goods: a laboratory practical work. – Oryol: ОryolSTU, 2001. – 74 p.
2. Maximov A.S. Laboratory a practical work on a rheology of raw materials, semifinished products and finished articles of baking, confectionery and macaroni manufactures / A.S. Maximov, V.J. Chernyh. – М.: Publishing complex MSUFT, 2004. – 163 p.
3. Puchkova L.I. Laboratory a practical work on technology of baking production. – SPb.: GIORD, 2004. – 264 p.
Библиографическая ссылка
KoryachkinA S.Y., Matveeva T.V., Akhmedova D.K. The inulin and oligofructose effect on quality parameters of baking premium wheat and rye flour and pressed baker’s yeast // Международный журнал прикладных и фундаментальных исследований. 2012. № 1-2. С. 34-35;URL: https://applied-research.ru/ru/article/view?id=5560 (дата обращения: 03.07.2025).