УДК 664.66.022.3
E. S. Karabajak, N. L. Lopaeva
Summary The article is devoted to the study of the influence of baking additives on the properties of dough and the quality of bread. The main groups of additives are considered, including flour improvers, enzymes, emulsifiers, preservatives, starter cultures, modified starch, baking powder, dry gluten. The mechanisms of their action are described, such as strengthening gluten, accelerating fermentation, and improving the structure of the finished product. Keywords: baking additives, dough, bread, quality, properties, texture.
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