2014, № 3 (164)

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 METHODThe 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. Key words: grain bread, electrocontact method of baking, complex index of quality, glycemic index.

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About this article

Authors: Zinyuhin G.B., Yavkina D.I., Sidorenko G.A., Popov V.P., Krasnova M.S.

Year: 2014

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

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