Technology of bread baking from the dough with a partly reduced amount of starch.
1984
Piesiewicz H. | Bartnik M. | Czarnecka Z. | Patek J.
Conditions of dough production with increased content of protein obtained by washing out a part of starch in industrial kneader were determined. Dough with partly reduced amount of starch was used for baking wheat-rye bread. Product of good quality in which staling process proceeded slowly was obtained. Under the conditions of investigation 24 tons of wheat-rye bread and 800 kg of starch (containing about 44 per cent moisture and 0.5 % of protein in d.m.) can be produced from 10 tons of wheat and 6.66 tons of rye flour.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Wolters Kluwer