THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL

THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL

Summary. Structure formation "whipped" dough and bread depends on prescription ingredients entering into its composition. In order to create a technology "whipped" bread for school meals, determined to investigate the influence of recipe components on the processes of structure f...

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Bibliographic Details
Main Authors: V. L. Cheshinskii, G. O. Magomedov, N. P. Zatsepilina, S. G. Gulbagandova
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2015-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
«whipped» bread
school meal
structure formation
prescription components
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/621

Internet

https://www.vestnik-vsuet.ru/vguit/article/view/621

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