Аграрный вестник Урала № 11 (90) 2011

Инженерия

Enriching bakery products

The article presents the studies on flower pollen use in the stick
recipe from wheat flour of the first category. The authors developed
the technology of sticks production with 7 % pollen to flour mass.
The influence of pollen on the dough fermentation in shown. Such
a ratio of pollen to flour mass provides quality growth and the
metritive value of baking. 

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Keywords:

stick, pollen, quality, chemical compound.

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References:

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