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2012, № 1 (137), pages 214–221

doi: 10.25198/1814-6457-2012-137-1-214-221

Sidorenko G.A., Popov V.P., Zinyukhin G.B., Yalaletdinova D.I., Zinyukhina A.G. ELECTROCONTACT ENERGY DRIVE FOR BAKING BREADThis article contains information about the features of different ways of energy drive, used in baking. Particular attention is paid to electrocontact energy drive, as a method of baking, which allows to t maximally preserve the useful properties of raw materials, which has the lowest glycemic index and reducing the formation of undesirable substances indigestible by the human body joints.Key words: baking, bread, crust-free bread, electrocontact bakery, the glycemic index.


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About this article

Authors: Zinyuhin G.B., Zinyuhina A.G., Sidorenko G.A., Popov V.P., Yalaletdinova D.I.

Year: 2012

doi: 10.25198/1814-6457-2012-137-1-214-221

Sergey Aleksandrovich

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