Пътят на хляба от древни времена до наши дни. Използване на консерванти при производството на хляб и хлебни изделия
The Way of Bread from Ancient Times to the Present Day. Use of Preservatives in the Production of Bread and Bakery Products
Author(s): Ventsislav HaralampievSubject(s): Social Sciences, Education, School education, Vocational Education, Adult Education, Higher Education , State/Government and Education, Inclusive Education / Inclusion
Published by: Национално издателство за образование и наука „Аз-буки“
Keywords: bread; dough; kvass; yeast; preservative
Summary/Abstract: Bread has always been present on the table, since ancient times. Over time, the main raw materials for the production of bread have been preserved, but the additional products used in the recipe have changed depending on people's tastes and preferences. As in recent years, due to the demand for greater durability of bread, it is necessary to use preservatives.
Journal: Професионално образование
- Issue Year: 23/2021
- Issue No: 1
- Page Range: 85-93
- Page Count: 8
- Language: Bulgarian
- Content File-PDF