Pages: 61-66
Published: 30.08.2017
Abstract: The possibility of using persimmon doshab in the production of bakery products is investigated in this article. Indicators of quality of grain grades of bread wheat Azametli 95 and Qirmizi Gul are analyzed. Recipes wheat bread mold is considered in brew method. Bakery quality of grain without adding, and then with the addition of persimmon doshab are researched too. Detail indicators such as the acidity of the bread with the addition of persimmon doshab, as well as increase bread laced with compared with the standard are shown in the article. Further evaluated the beneficial properties of Japanese persimmon for use as an additive in the production of bread and bakery products are given also. Research has shown that good performance was distinguished by the sample bread with the addition of 5% persimmon doshab. The expediency of additives in baking bread and bakery products with the aim of improving the quality of bread for the population living in regions with unfavorable environmental conditions, etc. are explained in the end of the article.
Key words: bakery goods, natural supplements, baking properties of grain, soft wheat grades, methods of dough preparation, preparation of bakery products, properties of bakery products with additives.
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