STUDY OF CHANGES IN THE ACIDITY OF THE SOURDOUGH SPONTANEOUS FERMENTATION
https://doi.org/10.20914/2310-1202-2013-3-82-84
Abstract
The article deals with the changes of titratable acidity spontaneous ferment of the temperature and the duration of its fermentation. Based on experimental data the regression equation is obtained, which allows to predict and regulate acid accumulation of spontaneous fermentation and a practically significant nomogram.
About the Authors
E. I. Ponomareva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
N. N. Alehina
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. A. Zhuravlev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
I. A. Zhuravleva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Sanina, T.. Bioactivated bread from wheat [Text] / T.V. Sanina, G.O. Magomedov, N.N. Alekhina. – Voronezh: VSTA. – 2008. – 172 p.
2. Husanov, I. Mechanism moisture in grain [Text] / I. Husanov, S. Babaev, V. Radjabov et al // Bread. – 2010. – № 6. – P. 52–53.
3. Afanasieva, O.V. Biological sourdough bread – a way to increase the competitiveness of bread with rye flour [Text] / O.V. Afanasieva, L.I. Kuznetsova, E.N. Pavlovskaya et al // Bakery Russia – 2009. – № 6. – P.18–19.
Review
For citations:
Ponomareva E.I., Alehina N.N., Zhuravlev A.A., Zhuravleva I.A. STUDY OF CHANGES IN THE ACIDITY OF THE SOURDOUGH SPONTANEOUS FERMENTATION. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):82-84. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-82-84
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