Goriainova, Iuliia and Горяйнова, Юлія Артурівна (2018) Grounds of rational concentration of chokeberry additives in short pastry. Обладнання та технології харчових виробництв (36). pp. 14-21. ISSN 2079-4827
|
Text
Goriainova_artikle_18_05_2018.pdf Download (633kB) | Preview |
Abstract
It has been established that the optimum concentration of the chokeberry additive to the recipe mixture in the manufacture of short pastry is its concentration in 5 % of the weight of wheat flour, with the increase in the concentration of the chokeberry addition from 1 to 5 %, the resistance of the material to stress, as well as the plastic viscosity of the dough, is reduced proportionally. In this interval restoration properties of polyphenolic substances of the chokeberry are fully manifested. With the subsequent increase of the additives content to the wheat flour shear properties of dough begin progressively to go back to initial and at 10 % additions they go from bad to worse, than in a control sample.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | technology, short pastry, short pastry semifinished product, chokeberry, rheological properties |
| 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: | 15 Jul 2019 07:56 |
| Last Modified: | 15 Jul 2019 07:56 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1475 |
Actions (login required)
 |
View Item |
Download Statistics
Download Statistics