在烘焙工业中使用豆粒基混合物

Khleboproducty Pub Date : 2021-01-01 DOI:10.32462/0235-2508-2021-30-10-36-40

S. Zverev, Yu. V. Bondarenko, E. Glukhova

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引用次数: 0

摘要

本文介绍了旨在开发面粉混合料的研究成果。估算了豆科作物面粉添加量的变化区间。根据专门编制的程序，计算了豆科谷物面粉在传统焙烤面粉中的添加量。揭示了这些添加剂的变化间隔，其中混合物具有完整的蛋白质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Use of bean grain-based mixtures in the baking industry

The article presents the results of research aimed at the development of flour mixtures. The interval of variation of the addition of flour from leguminous crops was estimated. According to a specially developed program, the values of the addition of flour from leguminous grain to traditional baking flour were obtained. The intervals of variation of these additives, in which the mixture has a complete protein, have been revealed.

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Khleboproducty

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