Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies

The development of cycles of conducting spontaneous fermentation starters with non-traditional fermentation substrate - green buckwheat, oat, rice flour with modeling of recipes of bread products of various assortments: wheat, wheat-rye and gluten-free.

Рубрика Кулинария и продукты питания
Предмет Food technologies
Вид статья
Язык английский
Прислал(а) Larysa Mykhonik
Дата добавления 18.12.2023
Размер файла 20,5 K

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