Popova, Svitlana and Попова, Світлана Юріївна and Kovalenko, Alona and Коваленко, Альона Анатоліївна and Ruzhuk, Liliia and Рижук, Лілія Олегівна (2016) Effect of low temperature treatment on major changes of the structural compontnt of the yeast dough. Обладнання та технології харчових виробництв (34). pp. 38-47. ISSN 2079-4827
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Official URL: http://oblad.donnuet.edu.ua/index.php/uk/
Abstract
The work’s object is the reducing of yeast-leavened dough making process during the baked goods making be means of the preliminary yeast activation with dry potato supplement (DPS) obtained from potato processing by-products (PPBP) in the process of production of frozen poltsfabrikatov.
| Item Type: | Article |
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| Uncontrolled Keywords: | yeast dough, corn starch, yeast environment prior activation, dry potato supplement freezing |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology Academic journals of DonNUET > Equipment and Technology of Food Production |
| Divisions: | Academic journals of DonNUET > Equipment and Technologies of Food Production |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 21 Jun 2019 08:30 |
| Last Modified: | 21 Jun 2019 08:30 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1456 |
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