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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
Home > Issue > Examination of the effect of alternative raw materials on the
quality of bakery half-finished products
Sergatchyova E.S.
The present-day tendencies of resource saving coupled with improvement of biological value of foods makes confectionary look for new alternative sources of raw materials. Promising raw material for confectionery articles is second-grade flour obtained at macaroni grinding of hard wheat (Durum). It is important to appreciate the effect of this raw material on functional properties of baked half-finished products both at the stage of baking and in finished products.
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Keywords: confectionery articles, alternative sources of raw materials, hard wheat (Durum), biscuit half-finished product, bread properties, quality of products
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.6/.7
Examination of the effect of alternative raw materials on the
quality of bakery half-finished products
The present-day tendencies of resource saving coupled with improvement of biological value of foods makes confectionary look for new alternative sources of raw materials. Promising raw material for confectionery articles is second-grade flour obtained at macaroni grinding of hard wheat (Durum). It is important to appreciate the effect of this raw material on functional properties of baked half-finished products both at the stage of baking and in finished products.
Read the full article
Keywords: confectionery articles, alternative sources of raw materials, hard wheat (Durum), biscuit half-finished product, bread properties, quality of products
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License