The new type of the yeast leavened dough with the use of the fruit-berry puree on the topinambour basis

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The technology and the formulation of theshort yeast doughnew type with the use of the fruit-berry puree on the topinambour (Helianthus tuberosus L.) basisare developed. It is established that optimal additive into the dough is 10-20 % pureefrom fruit-berry raw materials on the topinambour basis with the simultaneous decrease in the yeast introduction by 15-30 %. The organoleptic, physical-chemical indices of the short yeast dough new type are defined.

Yeast short dough, fruit puree on the topinambour basis, accelerated fermentation, semi-finished product

Короткий адрес: https://sciup.org/14084315

IDR: 14084315

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