Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects

Author: , , , and

Annotation: The article presents the results of research aimed at the development of an innovative yeast-free bakery product based on wheat and honey sourdough. The obtained results confirm the functionality and competitiveness of the new product, which opens up prospects for its successful implementation on the market of Ukraine as a high-quality bakery product.

Bibliographic description of the article for the citation:

, , , and . Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects//Science online: International Scientific e-zine - 2024. - №11. - https://nauka-online.com/en/publications/technical-sciences/2024/11/02-32/

The article was published in: Science online No11 november 2024

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