Научный журнал
Международный журнал прикладных и фундаментальных исследований

ISSN 1996-3955
ИФ РИНЦ = 0,580

TECHNOLOGY of CORN BREAD

KoryachkinA S.Y. 1 Matveeva T.V. 1 Kuznecova E.A. 1 Cherepnina L.V. 1
1 FGBOU VPO «The State university is an uchebno-nauchno-proizvodstvennyy complex»
The possibility of making bread from a cracked grains with triticale rich kefir starter without baking yeast cake. Experiments were carried out using varieties of triticale breeding Moscow Nemchinovsky 56, the most satisfying requirements for grain in bread making. To improve the quality of the finished product was carried out soaking the grain in the extract of coriander with cellulolytic enzyme preparation of celloviridine G20h under conditions optimal for the action of the enzyme complex of the drug. In the process of making bread using kefir starter thick, prepared with flour from whole grain triticale. The finished products were evaluated by organoleptic, physico-chemical, structural and mechanical characteristics of quality.
grain
grain triticale
enzymes
kefir starter
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Библиографическая ссылка

KoryachkinA S.Y., Matveeva T.V., Kuznecova E.A., Cherepnina L.V. TECHNOLOGY of CORN BREAD // Международный журнал прикладных и фундаментальных исследований. – 2012. – № 1-2. – С. 31-33;
URL: http://www.applied-research.ru/ru/article/view?id=5559 (дата обращения: 01.03.2021).

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