Dimensions
DimensionsNykyforov Radion, Radion and Никифоров, Радіон Петрович and Popova, Svitlana and Попова, Світлана Юріївна and Slashcheva Alina, Slashcheva@donnuet.edu.ua and Слащева Аліна Вячеславівна, Slashcheva@donnuet.edu.ua and Korenets, Yuriі and Коренець, Юрій Миколайович (2016) Study of the effect of protein-carbohydrate prefabricated on the technological properties of dough obtained by the accelerated way. Eastern-European Jornal of Enterprise technologies (2/11). pp. 24-32. ISSN 1729-4061
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Abstract
Proved promising protein-carbohydrate prefabricatedl (РСР) in technology of fermented dough obtained in rapid fashion. The chemical and amino acid composition of the РСР. The use of the РСР in the process of production yeast dough can improve the biological value, but also have a direct influence on the technological properties of dough and the intensity of fermentation
| Item Type: | Article |
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| Uncontrolled Keywords: | protein-carbohydrate cake mix, dry potato additive, yeast dough, gas-forming ability, active acidity |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 19 Aug 2017 14:49 |
| Last Modified: | 19 Aug 2017 14:49 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/106 |
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