Instant barley flakes as raw material in bread and baked goods production
1994
Bojat, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Vukobratovic, R. | Kis, M.
The instant barley flakes were added directly by dough mixing without previous preparation, as well as with previous preparation with swolling in duration of 60 minutes. The results of this investigation point to the possibility for barley flakes addition in a quantity from 15 to 20 in the production of bread and baked goods with flakes. Through swolling the effect that barley flakes better built into dough and finished products is obtained. Bread and baked goods with barley flakes are characterized with aromatic and meltable crust, just a little sour, pleasant and meltable crust, as well as rather larger content of natural ballast substances
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Unassigned data from Yugoslavia
