Commodity opinion of wheat bread, enreached with polished millet

Abstract

Influence of polished millet, as a recipe ingredient of wheat bread, on formation of the main physical and chemical parameters of bread’s quality and speed of the process of hardening is explored. It is found that putting of polished millet in quantity of 5-10%, instead of portion of first class flour to the recipe of product slows the increasing of pulp’s fragility and slows the reducing of its ability to swelling.