ANALYSIS OF THE SIGNIFICANCE OF VEGETABLE IMPROVEMENTS APPLIED TO THE FUNCTIONAL PROPERTIES OF BAKERY FLOURS
Abstract
This article discusses the importance of ensuring the quality and sustainability of bakery products in our Republic as one of the most relevant directions of this industry. In particular, the functional properties of bakery flour varieties - the ability to produce and store gas in the dough, rheological properties, volume, structure and shelf life of the finished product - are of decisive importance in meeting consumer requirements. These indicators, in turn, are directly related to the chemical composition of flour and various improvers used in the production process.
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