Grounds of rational concentration of chokeberry additives in short pastry

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


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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

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