STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS
https://doi.org/10.37493/2307-910X.2022.4.8
Abstract
The article examined the influence of baking modes on the organoleptic and physicochemical properties of buns made according to the traditional recipe of Chinese steamed buns Baozi. Bakery products included additives of vegetable purees that affect the organoleptic and physico-chemical properties of dough and finished products. As a result of baking, it was found that the baked products are steamed inferior in organoleptic characteristics to products prepared using convection.
About the Authors
D. D. Makarova
Samara State Technical University
Russian Federation
Russian Federation
Makarova Darya D., Student, 4-VBS-19fpp-3
Samara
L. Y. Zubova
Samara State Technical University
Russian Federation
Russian Federation
Zubova Lyudmila Yu., Student, 4-VBS-19fpp-3
Samara
A. V. Borisova
Samara State Technical University
Russian Federation
Russian Federation
Borisova Anna V., Candidate of Technical Sciences Associate Professor
Samara
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Review
For citations:
Makarova D.D., Zubova L.Y., Borisova A.V. STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS. Modern Science and Innovations. 2022;(4):84-92. (In Russ.) https://doi.org/10.37493/2307-910X.2022.4.8
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