Efficiency of Sourdoughs of Spontaneous Fermentation From Cereal Flour in Bakery Technologies
Larysa Mykhonik,
Inna Hetman,
Oksana Naumenko
Abstract:Subject. Sourdoughs of spontaneous fermentation from buckwheat, oat and rice flour, as well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is to investigate the effectiveness of the use of oat, buckwheat and rice sourdoughs of spontaneous fermentation in the technology of bread products of various assortments. Methods. When conducting research, generally accepted methods were used, as well as cause-and-effect analysis, experimental, calculation and logical generalization. Resu… Show more
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