Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций
Конференция: III International Scientific Conference: AGRITECH-III-2020: Agribusiness, Environmental Engineering and Biotechnologies; Volgograd, Krasnoyarsk; Volgograd, Krasnoyarsk
Год издания: 2020
Идентификатор DOI: 10.1088/1755-1315/548/8/082020
Аннотация: This paper presents the results of studies on the use of powder from Jerusalem artichoke tubers ( Helianthus tuberosus L .) as a baking additive in the production of frozen bread. Powder from Jerusalem artichoke tubers has a high nutritional value, primarily in terms of inulin content. In addition, a complex of proteins, vitamins, Показать полностьюinulin and dietary fiber powder acts as a stabilizer of frozen yeast dough. The paper presents experimental data on the quality of wheat-rye bread baked from frozen dough pieces of long-time, low-temperature storage.
Журнал: IOP Conference Series: Earth and Environmental Science
Выпуск журнала: 548
Номера страниц: 82020
Издатель: Institute of Physics and IOP Publishing Limited