Study of quality indicators of white amaranth bread during storage

A study was carried out on the moisture content, porosity, acidity, and crumbling of bread made from fi rst grade wheat baking fl our with the addition of amaranth extrudate fl our. The use of various types of packaging was considered; the parameters were measured over three days.

Authors

N.M. Derkanosova
A.A. Stakhurlova

Publication Details

Journal: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
Published: 2024-10-21
DOI: https://doi.org/10.33920/igt-01-2411-09
Primary Topic: Seed and Plant Biochemistry
Type: article
Field-Weighted Citation Impact: 0.00

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article

Study of quality indicators of white amaranth bread during storage

N.M. Derkanosova, A.A. Stakhurlova

Oct 21, 2024

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)

Seed and Plant Biochemistry

article

Study of quality indicators of white amaranth bread during storage

N.M. Derkanosova, A.A. Stakhurlova

October 21, 2024article en

Abstract

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)(11)

Zero hunger

Openalex Percentile: Top 76%

Seed and Plant Biochemistry

DOI Source OpenAlex

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Study of quality indicators of white amaranth bread during storage — N.M. Derkanosova, A.A. Stakhurlova · Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) (2024) | TGRS Research Map | TGRS