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Medvedev P.V., Bobrova V.V. SCIENTIFIC BASES OF BREAD QUALITY AND ASSORTMENT MANAGEMENT IN THE REGIONAccording to the complex appraisal of baking industry enterprises activity and to the studying of baking advantages of wheat flour, produced by flour-grinding regional enterprises it was established that the general reason of bread quality decrease, rise of defects and flaw, plan norms decrease of finished commodity yield, is the poor quality of flour because of lack of good raw materials base, which is supposition for search of technological measure improved baking quality of flour. The opportunity of albuminous concentrates using, picked out from the products of plant raw material with the aim of baking production processes regulation are regarded in this article.
About this article
Authors: Medvedev P.V., Bobrova V.V.
Year: 2006
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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