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Koryachkina S.Ya., Kuznetsova E.A., Prigarina O.M. BREAD TECHNOLOGIES PERFECTION ON THE BASE OF WHOLE CORN OF WHEAT AND RYEThe results of research of combined using of the grain crop whole corn and flour with aim to enlarge the assortment of corn bread are presented in this article. It is established that flour using on the stage of dough mixing on the base of corn mass at the production corn rye-wheat bread allows improving organoleptic and physical-chemical indexes of dough and bread quality.
About this article
Authors: Koryachkina S.Ya., Kuznetsova E.A., Prigarina O.M.
Year: 2006
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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