АСБҰРШАҚ ҰНЫМЕН ИОНДАЛҒАН СУДЫ ҚОЛДАНЫП НАННЫҢ ТҮРЛЕРІН КЕҢЕЙТУ

Abstract

For reduce the deteriorating effect of pea flour on the gluten properties and bread volume when it fermented used ionized water. The best properties was achieved by using ionized water with 50 000 unit/cm² concentration of ion at dosage pea flour in amount 25% to the weight of wheat flour of the first grade. At the same time gluten property based on use ionized water is changing to increase elasticity, bread volume does not concede to dough of control pattern. In addition, given results allow to judge about high intensity of dough maturation based on use legumions plants and ionized water compared on control and patterns without ionized water/