The study of the quality of milk bun with using Tibetan mushroom

The research objective was to study the influence of Tibetan mushroom on the quality of milk bun. The research problems were to compare the quality of milk buns, made of whole milk, fermented Tibetan fungus; to estimate physical and chemical indicators of the quality of the samples developed with use of whole and fermented milk. As materials initial raw materials were used, according to the developed compounding (Tibetan mushroom, premium wheat flour, pressed baker's yeast, water, food table salt). The need of the development of bakeries of products from wheat flour and milk, fermented by Tibetan mushroom was proved. The influence of Tibetan mushroom on consumer qualities of developed product, depending on brought components was studied. The production technology of milk bun on the basis of milk, fermented by Tibetan mushroom was submitted. The compounding and organoleptic and physical and chemical indicators were investigated. It was established that organoleptic indicators of appearance of samples (the form, the surface, a crumb and color) and the condition of a crumb were at high level...