Breadmaking advantages of improved rye flour
2000
Nazarenko, E. | Kasjanova, L. | Gurinova, T. (Mogilev Technological Inst. (Belarus))
Research has been carried out at the Bread Production Department of the Mogilev Technological Institute together with the production association Mogilev bread products to establish the effectivity of grinding grain of local rye varieties as well as to examine the grinding equipment installed in the existing flour mills. Considering the obtained investigation results a technological scheme of grinding rye grain into a quality flour has been developed. The scheme makes it possible to produce several sorts of rye flour including the new improved sort. A profound investigation of the rheological characteristics and the baking properties of the new flour sort has been carried out in order to produce new bread recipes and new bread products. The improved rye flour was found to have high quality for the production of tasty and healthy sorts of bread.
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