A STUDY OF THE INFLUENCE OF DRY SOURDOUGH DOSAGE ON THE QUALITY OF RYE-WHEAT BREAD
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This article examines the influence of dry rye biological starter dosage on the quality of finished rye-wheat bread. The organoleptic and physicochemical quality parameters of the finished bread were studied. The volumetric yield and dimensional stability of ryewheat bread were determined and studied. Whole rye flour and first-grade wheat flour were used. The dough was prepared using a dry sourdough starter in the form of a dark-brown powder with a characteristic odor and a moisture content of no more than 10%. The dry sourdough starter was added to the dough along with other recipe components at levels of 2, 4, and 6% per 100 kg of flour
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