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THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES

Автор: sveta on . Posted in 2012-1

UDC 664.661:635.1.
 
KORDZAYA N.,
candidate of technical sciences, assistance lecturer,
OdessaNational Academyof Food Technologies
 
MARDAR M.,
candidate of technical sciences, associate professor,
OdessaNational Academyof Food Technologies
 
THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES
 
Evaluation of bread made from a whole wheat grain with root crops (celery, parsley, and parsnip) based on the analysis of organoleptic indicators, food and biological value, safety and medico-biological characteristics has been done. Complex quality indicator of new type of bread has been calculated.
 
Key words: whole wheat bread, root vegetables, quality evaluation of bread, micro structure of bread.

  THE QUALITY OF BREAD MADE FROM A WHOLE WHEAT GRAIN WITH INCLUSION OF ROOT VEGETABLES