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METHODS OF PRODUCING WITH OUT YEAST BREAD FROM DIFFERENT CLASSES OF SOFT WHEAT

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  • معلومة اضافية
    • بيانات النشر:
      Almaty Technological University, 2021.
    • الموضوع:
      2021
    • Collection:
      LCC:Technology (General)
    • نبذة مختصرة :
      The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 3 and 4 of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch. It is proved that bread obtained from low classes of soft wheat with ion-ozonated water has better quality than bread prepared by the traditional method.
    • File Description:
      electronic resource
    • ISSN:
      2304-568X
      2710-0839
    • Relation:
      https://www.vestnik-atu.kz/jour/article/view/203; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839
    • الرقم المعرف:
      edsdoj.5c852cb38b9c4c3088e6016c54e7528d