INFLUENCE OF ACIDIFYING ADDITIVES ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE-WHEAT DOUGH
There was developed the composition of new acidifying additives for use in accelerated technology rye-wheat bread, which is made on a mini-bakery and restaurant establishments. There was investigated their influence on the structure and mechanical properties of semi-finished and finished products. It has been established that the introduction of additives helps to improve the elastic properties of the dough, increases its water-retaining capacity, as well as a positive impact on the structure and quality of bread crumb.