The comparative assessment of the bread-making improver influence on the frozen bakery product quality

The research results on the comparative assessment of the influence of the traditional bread-making improver "Frosty" and the new - Jerusalem artichoke flour - on the quality of the frozen yeast dough and the finished products are presented in the article. The possibility of applying the Jerusalem artichoke flour as the natural structure maker for the frozen dough is substantiated, the production technological parameters are determined.