Studying the Influence of Meats From Wheat and Oat Germs, and Rose Hips, on the Formation of Quality of Rye Wheat Dough and Bread
S Oliinyk, O Samokhvalova, N Lapitska… - … -European Journal of …, 2020 - papers.ssrn.com
S Oliinyk, O Samokhvalova, N Lapitska, Z Kucheruk
Eastern-European Journal of Enterprise Technologies, 2020•papers.ssrn.com… No data are found in the literature on the effect of the aforementioned wheat and oat germ
meal on the processes that occur during the ageing of rye-wheat dough and the quality of the
finished bread. Given the differences in the ageing processes of wheat and rye-wheat dough
[23], it is possible to assume an excellent influence of meal on the formation of the quality of
finished rye-wheat products, therefore, studies in this direction are advisable. In order to
improve the technology of bread of high nutritional value, it is a search for new … Let’s study …
meal on the processes that occur during the ageing of rye-wheat dough and the quality of the
finished bread. Given the differences in the ageing processes of wheat and rye-wheat dough
[23], it is possible to assume an excellent influence of meal on the formation of the quality of
finished rye-wheat products, therefore, studies in this direction are advisable. In order to
improve the technology of bread of high nutritional value, it is a search for new … Let’s study …
Abstract
The results of studies of the influence of wheat germ meal (WGM) and oats (OM) in the amount of 10... 20% and meal of rosehips (RHM) in the amount of 2... 6% by weight of flour on the ripening of rye-wheat dough and on the quality of bread are presented.
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