Dough for Bread Production Preparing Methods Optimization from Spring Wheat Ruptured Chinch Grain Flour.

The researches results of dough making methods influence for general baking estimation and finished articles output from flour of grain summer soft wheat of Kinelskaja-59 and Tulajkovskaja-5, the Average Volga Region forest-steppe in various years weather conditions and damage rate by bug-turtl are resulted.

Bread, cereals, damaged bug-turtl, the quality of bread, baking score products, dough, dough preparation methods