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.
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书目信息
页码
v.33-37
其它主题
Ble; Teneur en proteines; Panificacion; Farine de cereale; Coccion al horno; Almidon
语言
英语
注释
5 tables; 14 ref. Summaries (En, Pl).
类型
Journal Article; Journal Part; Summary
来源
Annals-of-Warsaw-Agricultural-University-SGGW-AR.-Food-Technology-and-Nutrition (Poland). (1984). (no. 16) p. 33-37.
团体作者
Warsaw Agricult. Univ., Warsaw (Poland). Dept. of Cereal and Food Concentrates Technology
2012-11-15
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