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Sidorenko G., Popov V., Kasperovitch V. THE INVESTIGATION THE BAKING DISTINCTIONS OF THE CRUST-FREE BREAD ON THE BASIS OF THE SYSTEM APPROACH This article represents the results of investigation in improving the production technology of the crust-free bread by means of electrocontact baking method. Optimal technological conditions of bread making are given. The article describes the results of studying kinetics of electrocontact baking process. The chemical compound of different bread kinds was also investigated. The biological expertise was carried out and the optimal conditions for storing the crust-free bread were established.
About this article
Authors: Kasperovich V.L., Popov V.P., Sidorenko G.A.
Year: 1999
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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