Алматы технологиялық университетінің хабаршысы (Jan 2021)

USE OF GRAIN ADDITIVES IN BREAD PRODUCTION

  • D. A. Shansharova,
  • Zh. K. Nurgozhina,
  • L. Zh. Alashbaeva,
  • G. M. Kaychibekova

Journal volume & issue
Vol. 0, no. 3
pp. 5 – 8

Abstract

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This paper discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The article discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The introduction of 20% buckwheat, 10% flax seeds, 10% of the “Finnish mix” allowed to obtain improved quality of bakery products and increase its nutritional value.

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