Перспективні напрямки використання напівфабрикату кісткового харчового в технологіях борошняних виробів з огляду на вплив добавки на технологічні властивості пшеничного борошна

Abstract

The authors of this article studied the changes ofbread-making properties of wheaten flour with the semi-finished bone food product (NKH) and present the test results of this study. They also present the future using of wheaten flour with the semi-finished bone food product (NKH) in pastry and flour foods. The study has found that the adding of more than 5% of NKH to the flour makes gluten tacky and reduces the gluten network of the heaten flour.