Study of Dough Fermentation Process With Flax Seeds
Yu. Bondarenko,
G. Andronovych,
L. Kaprelyants
et al.
Abstract:Flax seeds are a valuable raw material for the production of functional bakery products. The article investigates the fermentation processes in wheat dough supplemented with whole and crushed flax seeds in dry and soaked states. For a holistic understanding of the fermentation process, the regularities of the kinetics and dynamics of gas formation in the experimental samples were analyzed. It was found that during fermentation in samples with whole flax seeds in dry and soaked states, the amount of carbon dio… Show more
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