Production without yeast bread from soft wheat flour low class

Abstract

The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 5 and low grade of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch and bread cooking time is reduced by 30 minutes. It is proved that with the ion-ozonized water one can also get bread from low classes of soft wheat

Keywords

• grain
• ion-ozonе
• water
• soft wheat
• low class