Sidorenko G.A., Popov V.P., Zinukhin G.B., Yavkina D.I., Mezhueva L.V.
ELECTROCONTACT BAKING OF GRAIN BREAD WITH THE ADDITIVE OF MILLET FLOUR ^{[№ 4 ' 2015]}
During baking the biological values of bakery products considerably decreases, that reduces a positive effect from the additives introduction of biologically active additives, in particular, containing in millet flour. It is possible to reduce the loss of biological value and increases the nutritional and biological value of final products, baking bakery products with the biologically active additives by the electrocontact method. Consequently the researches of the technology of the grain bread making with the additive of millet flour baked by the electrocontact way it was revealed that the dosage increase of millet flour leads to the acidity increase of the grain semi-finished product during fermenting. The dosage increase of millet flour leads to the process acceleration of electrocontact baking. The influence of the millet flour additive on the acidity and the humidity of final grain bread wasn't established. The introduction to 20% of millet flour into the receipt of grain bread leads to the porosity increase of final products, and further increase — to the decrease. The crumb of grain bread gets yellow coloring and millet taste with the introduction of millet flour. White thin coating appears on the surface of grain bread at the introduction of more than 20% of millet flour, bread gets bitterish taste at the dosage increase of millet flour.

Yavkina D.I., Sidorenko G.A., Popov V.P., Zinukhin G.B., Krasnova M.S.
RESEARCH OF TECHNOLOGICAL PARAMETERS INFLUENCE ON THE QUALITY OF GRAIN BREAD BAKED BY ELECTROCONTACT METHOD ^{[№ 3 ' 2014]}
The researches of technological parameters influence on the quality of grain bread baked by electrocontact (EC) method were carried out. The authors established that peeling, duration of grain soaking, crushing extent and fermentation duration of grain semi-finished products influence on grain bread quality of EC baking.