Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

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

UDC 664.6.

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.
Read the full article 

Keywords: wafer dough, phospholipids, fermental preparation, food fibers.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика