Abstract

The researches has been conducted and conditions and modes of process of receiving bread from a triticale flour mixed with wheat one in ratio 60:40 with addition of a panifarin are scientifically proved. It is established that tritikale-white bread with addition of 6 % of panifarin had the highest complex of organoleptic and physic- chemical properties.

Keywords

Ttritikale flour, panifarin, improver, baking of bread

REFERENCES

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