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June 2013 (published: 01.06.2013)
Number 2(16)
Home > Issue > Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose
Andreev A.N., Ivanova O.O.
Results of research on improvement of quality of the wafers enriched with food fibers due to use of the phospholipids and the fermental preparation "Alfamalt NSS" promoting decrease in viscosity, improvement of spreadability of wafer dough in a form and increase of durability of wafer sheets are given in work.
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Keywords: wafer dough, phospholipids, fermental preparation, food fibers.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.6.
Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose
Results of research on improvement of quality of the wafers enriched with food fibers due to use of the phospholipids and the fermental preparation "Alfamalt NSS" promoting decrease in viscosity, improvement of spreadability of wafer dough in a form and increase of durability of wafer sheets are given in work.
Read the full article
Keywords: wafer dough, phospholipids, fermental preparation, food fibers.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License