TY - JOUR
AU1 - Belyaev, A I
AU2 - Pugacheva, A M
AU3 - Taranova, E.S.
AU4 - Petrov, N Yu
AU5 - Aksenov, M P
AB - Currently, the food industry uses frozen semi-finished products in the baking of new products. A new type of frozen semi-finished products used to improve the baking properties of flour is widely used in North America, Western Europe, Japan, etc. The use of cryopreservation makes it possible to obtain high quality bakery products. The studies were carried out in the laboratory of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University and Volgogradsky CAS. Raw materials such as peeled rye flour, first grade wheat flour, thick rye sourdough, pressed baker's yeast, table salt, nardek with dried apricots were used. The dough was prepared with a 60:40 ratio of peeled rye and first grade wheat flour (Wstarter = 50%) by the developed recipe. The moisture content in the dough was 49.5%. The dough was prepared in a Diosna machine for 5-7 min. The required amount of salt was added as a saline. Yeast suspension was used. The generalization of these processes, which determine the transformation of recipe components into a finished product, provide the basis for scientific foundations of the baking technology using frozen semi-finished products and contributes to the development of methods for predicting the quality of finished products.
TI - The use of processed gourds products to improve properties of bakery products
JF - IOP Conference Series: Earth and Environmental Science
DO - 10.1088/1755-1315/1052/1/012007
DA - 2022-07-01
UR - https://www.deepdyve.com/lp/iop-publishing/the-use-of-processed-gourds-products-to-improve-properties-of-bakery-S6TS060O4t
VL - 1052
IS - 1
DP - DeepDyve
ER -