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SELECTION OF BAKING IMPROVER USING THE METHOD OF COMPLEX ASSESSMENT OF THE QUALITY FOR EXAMPLE WHITE BREAD
Karpova Olga Viktorovna1, Bahtulova Christina Mikhailovna2
1Penza State University of Architecture and Construction, PhD of Technical Sciences, Associate Professor
2Penza State University of Architecture and Construction, master of technics and technology
1Penza State University of Architecture and Construction, PhD of Technical Sciences, Associate Professor
2Penza State University of Architecture and Construction, master of technics and technology
Abstract
This article deals with the issues of selection for bread improver white. Method was used qualimetric comprehensive assessment of the level of quality. The application of this method in practice allows to choose improver in an amount that best effect on bread quality.
Keywords: bakery improver, comprehensive assessment of quality white bread
Category: 05.00.00 Technical sciences
Article reference:
Selection of baking improver using the method of complex assessment of the quality for example white bread // Modern scientific researches and innovations. 2015. № 2. P. 2 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2015/02/47546
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