Technology of bread baking production. Textbook

The classification of bakery products is given, their nutritional value. The characteristic of raw materials, preparation of it to production, describes the processes occurring during storage, their role in the preparation of the test. Modern methods of cooking test, including accelerated, their hardware and technological schemes are considered. Technological operations of the cutting of the dough, baking test blanks, preparation of products for sale, its storage, is also a coherence and ways to prevent it. The technologies of bakery products of reduced humidity are given, including sugar and beams. The advantages of special additives to improve product quality, ways to prevent defects and product diseases are presented. For the preparation of bachelors and masters studying in the direction of the production and processing technology and processing of agricultural products. The material can be useful for engineering and technical workers of bakery enterprises and small industries, as well as for listeners of a system of professional retraining of personnel