Еxploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique

Popova, 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

[img]
Preview
Text
Popova_article_01_12_2016.pdf

Download (840kB) | Preview

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
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

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics