Development of Baking Technology by Using Alternative Raw Materials

Authors

  • N.G. Hovhannisyan, A.K. Solomonyan, Z.H. Hoveyan

Keywords:

bread, technology, spelt flour, r, mint extract, recipe

Abstract

The grain market is currently being expanded due to the technological development. The new and nontraditional bread types are in great demand now.
When applying supplemental raw materials during the research, such as spelt flour and mint extract, fermentation and maturation times are reduced, and high quality, useful bread products with high consumer properties are produced. Besides, no additional technological equipment and investments are required.
Thus, the recommended functional bread production technology can be introduced in the production sector.

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Published

2023-08-16

How to Cite

N.G. Hovhannisyan, A.K. Solomonyan, Z.H. Hoveyan. (2023). Development of Baking Technology by Using Alternative Raw Materials. AgriScience and Technology, 3(75). Retrieved from https://journal.anau.am/index.php/anau/article/view/305

Issue

Vol. 3 No. 75 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.