Dimensions
DimensionsPopova, Svitlana and Попова, Світлана Юріївна and Slashcheva Alina, Slashcheva@donnuet.edu.ua and Слащева Аліна Вячеславівна, Slashcheva@donnuet.edu.ua and Nykyforov, Radion and Никифоров, Радіон Петрович and Korenets, Yuriі and Коренець, Юрій Миколайович (2016) Еxploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique. Eastern-European Jornal of Enterprise technologies (5/11). pp. 39-45. ISSN 1729-4061
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Abstract
Proved promising the use of dry protein-carbohydrate prefabricated (DPCP) in the technology of fermented dough obtained in rapid fashion. Investigated structural, mechanical, elastic and rheological properties of dough depending on the concentration of DPCP. The use of DPCP in the process of production yeast dough gives the possibility to correct the power flour and have a direct influence on the rheological properties of dough
| Item Type: | Article |
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| Uncontrolled Keywords: | dry protein-carbohydrate mixture, dry potato additive, yeast dough, structurally-mechanical properties, rheological properties |
| 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 15:23 |
| Last Modified: | 19 Aug 2017 15:23 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/108 |
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