The new type of the yeast leavened dough with the use of the fruit-berry puree on the topinambour basis
Автор: Safronova T.N., Evtukhova O.M., Kamoza T.L.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 6, 2015 года.
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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