Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose Scientific journal NRU ITMO Series Processes and Food Production Equipment

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MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose

UDC 663

Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose

Andreev A.N., Ivanova O.O.
Low content of biologically active substances – vitamins, minerals, and food fibers in waffles is their weakness. The paper presents the results of investigation on improving quality of waffles with “Vitazel” wheat fibers due to introducing enzymic agent “Alfamalt HCC”.
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Keywords: liquid dough, enzymic agent, food fibers, dynamic viscosity of waffle dough

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