Umirbekova, A. S., Sarshayeva, A. B., & Maratkyzy, N.
Preparation of the natural liquid rye ferment without yeast. |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-05-73-35
DOI: https://dx.doi.org/10.15863/TAS.2019.05.73.35
Language: English
Citation: Umirbekova, A. S., Sarshayeva, A. B., & Maratkyzy, N. (2019). Preparation of the natural liquid rye ferment without yeast. ISJ Theoretical & Applied Science, 05 (73), 249-253. Soi: http://s-o-i.org/1.1/TAS-05-73-35 Doi: https://dx.doi.org/10.15863/TAS.2019.05.73.35 |
Pages: 249-253
Published: 30.05.2019
Abstract: It shows that the preparation of the natural liquid rye ferment without yeast have three stages. Food quality indicators and parameters have been defined, and a recipe for liquid rye ferment with addition of a pumpkin puree.
Key words: liquid rye sourdough, pumpkin puree.
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