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- W3032215621 abstract "The purpose of researches - is improving the quality of bread from white flour with pectin material. The studies were conducted at the Department «Technology of production and examination of herbal products» Technology Faculty Samara SAA. The object of study is bread of white flour, as a raw material used in the dry pectin extracts from lemon, pumpkin and apple in an amount of 3; 5; 7% by weight of the flour. In the experiments we used a method of straight preparing method, water temperature was 35 0C kneading, kneading was carried out in a mechanized way. Baking was carried out at a temperature 220-240 0С for 5 minutes. According to the study established the optimal number of making pectin contained in extracts from lemons and apples - 3% to the flour weight. The highest average score organoleptic quality was observed in bread making 3% pomace of lemon and apples - 4.9 and 4.7 points. Surface smooth crust of bread, crumb color white, porosity, fine, delicate, uniform, pleasant taste. Volumetric yield of bread with lemon and apple pomace was 350 and 360 cm 3, respectively. At the higher swelling ratio (456.1%), we can conclude that the bread with pectin contained in apple pomace (3%) stale bread slowly without pectin, which is extremely important to increase the shelf life of bakery products. Bread with pectin contained in extracts from pumpkin 3; 5 and 7%, has a specific taste, so it is recommended not for the industrial scale, and mini bakeries." @default.
- W3032215621 created "2020-06-05" @default.
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- W3032215621 date "2014-12-15" @default.
- W3032215621 modified "2023-09-25" @default.
- W3032215621 title "PECTIN RAW MATERIALS INFLUENCE FOR THE QUALITY OF BREAD FROM WHEAT FLOUR" @default.
- W3032215621 doi "https://doi.org/10.17816/1997-3225.20140490-93" @default.
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