Juices in wheat-bread technology
2001
Rakcejeva, T. | Sturmovica, E. (Latvia Univ. of Agriculture, Jelgava (Latvia))
The given research was carried out with the aim to study the influence of fruit juices on the quality of wheat bread and its sensory properties. The main tasks of the research was to determine the optimal ration of fruit juice, to clarify the influence of juices on the properties of half-finished and ready-made products as well as to observe the influence of juice on the storage time of the products. As a substitute for water apple, pineapple, orange and grape juices were used. The investigation results are explained in details. The main conclusions are as follows: fruit juices favour the yeast fermentation process and increase the sourness of the prepared dough and the finished product.
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